Pear Celery Salad

Took a taxi with Tiko to San Jose to pick up some DragonFruit trees, woohoo! And on the way out, asked this wonderful gardener, Phil, why the celery I grow is all bunchy, not straight like the stores? And he explained that when celery is grown in fertile, organically-enriched soil and provided with regular water, they grow into a spray of crisp stalks, which can be cut as needed for the kitchen. The growers for the stores in the U.S. trim them to make straight lines. Oh! Cool. Because my celery tastes so good – I hoped I wasn’t doing something wrong!

Recipe of the Day – Pear Celery Salad



2 T. apple cider, pear, raspberry or other fruit vinegar

2 T. raw honey
1/4 tsp. salt
6 large leaves butterhead or other lettuce
2 ripe pears, slightly soft and diced
1 c. crumbled sunflower seed cheese (see recipe on blog)
1/2 c. chopped pecans
Freshly ground pepper, to taste
options: add apple, raisins, walnuts, cranberries!
     Break the leaves into bite-sized pieces. Wash and cut the pairs into little chunks. Fold gently into the lettuce with the sunflower seed cheese, pecans and pepper. Pour dressing over all. Eat immediately.
Word of the Day – ensalada – salad
Tip of the Day – I know it’s tempting to cut your leaves ahead of time, but cut them just before you eat, wash well and enjoy the life-giving nutrients of the soil while they’re still flowing!
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