Celery, Apple, Dill & Tuna Salad with Caper Mustard Dressing

A deliciously simple salad that is also a great one to prep ahead - no soggy salads here!

By @elenalaurenc

Original recipe source

Cook time: 30 minutes

Servings: 2

Ingredients

• 350 g celery
• 18 g dill
• 1 apple
• 1 small red onion or banana shallot
• 215 g chickpeas
• 35 g pecans
• 1.5 heaped tsp Dijon mustard
• 2 tsp capers
• 2 tsp sherry vinegar
• 0.5 lemon
• 0 sea salt
• 0 black pepper
• 2.5 tbsp extra virgin olive oil
• 225 g albacore tuna
• 350 g celery
• 18 g dill
• 1 apple
• 1 small red onion or banana shallot
• 215 g chickpeas
• 35 g pecans
• 0 Grana Padano or Parmesan cheese
• 0 buttered ciabatta or baguette

Instructions

1. Finely slice the celery at a diagonal.
2. Finely chop the dill.
3. Core the apple and finely slice it.
4. Finely slice the red onion or banana shallot.
5. Drain the chickpeas.
6. Toast the pecans.
7. Make the dressing by adding Dijon mustard, capers, sherry vinegar, lemon juice, sea salt, and black pepper into a small jar. Add extra virgin olive oil. Cover and shake to mix the dressing together.
8. Toss the dressing with the salad ingredients in a large mixing bowl.
9. Serve with some Grana Padano or Parmesan cheese on top for that extra salty kick if desired.
10. Enjoy with some buttered ciabatta or baguette.