THE SEASON OF SENSATIONAL SALADS
Family Features
This Fresh Salad with Grilled Strawberries
and Celery, Berries and Burrata, for example,
combines celery with other fresh,
warm-weather favorites like strawberries, blackberries,
blueberries and raspberries on a bed of
arugula - topped with a sweet, citrusy dressing
- for a refreshing, nourishing lunch or dinner.
Or for an Asian twist, try this Thai Lime Chicken
Salad, which features celery, carrots, cucumber
and poached chicken breast over a Jasmine
rice base with an Asian-inspired dressing that
brings a touch of heat to the table.
Find more recipes for salad season and beyond
at DudaFresh.com.
Fresh Salad with Grilled Strawberries
and Celery, Berries and Burrata
Recipe courtesy of Marie Reginato on behalf
of Duda Farm Fresh Foods
Servings: 2
Salad:
4 sticks Dandy Celery, divided
4 strawberries, cut in half
1 handful blackberries
blueberries
raspberries
1 medium burrata ball, cut in half
3 cups arugula
1 handful hemp seeds
Dressing:
3 tablespoons orange juice
2 tablespoons lemon juice
1 1/2 tablespoons Dijon mustard
1 tablespoon honey or maple syrup
3 tablespoons olive oil
1 pinch sea salt
Using grill pan or directly on grill, cook two
celery sticks and strawberries until soft with
grill marks on either side.
While celery and strawberries grill, make dressing.
In jar, mix orange juice, lemon juice, Dijon
mustard, honey, olive oil and salt.
Cut grilled and remaining raw celery sticks at
angle into 1/4-inch pieces.
In mixing bowl, toss celery, strawberries, blackberries,
blueberries, raspberries, burrata, arugula
and hemp seeds with dressing. Mix well.
Thai Lime Chicken Salad
Servings: 4
4 stalks Dandy Celery, sliced on bias
1 cucumber, split, seeded and sliced on bias
2 carrots, peeled and julienned
2 cups Jasmine rice, cooked and cooled
slightly
1 bunch scallions, green section finely
chopped and white ends julienned
2 cups poached chicken breast, shredded
3 tablespoons avocado seed oil
3 tablespoons rice vinegar
1 tablespoon palm sugar
2 tablespoons toasted sesame oil
2 tablespoons lime juice
2 tablespoons tamari
1 tablespoon fish sauce
1/2 teaspoon crushed chili flakes (optional)
salt, to taste
pepper, to taste
1 cup roasted peanuts or cashews,
crushed
1 cup fresh cilantro sprigs
4 lime wedges
In medium bowl, combine celery, cucumbers,
carrots, cooked rice, scallions and shredded
chicken.
In another bowl, whisk avocado seed oil, rice
vinegar, palm sugar, sesame oil, lime juice, tamari,
fish sauce and chili flakes, if desired, until
sugar is dissolved. Adjust seasoning with salt
and pepper, to taste.
Pour mixture over celery and shredded chicken
mixture; toss to mix.
To serve, portion out salad and top with
crushed nuts, cilantro sprigs and lime wedges.
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