Celery_Salad_w_Grapes_Pear-1024x640We all have a go-to salad of veggies that are easy to keep in the pantry.  It is time to mix it up and start introducing new salads to your repertoire so you never get sick of a healthy lunch.  This salad has a simple homemade vinaigrette, I used lime to mix it up from the standard homemade dressings but you could use lemon if that is what you have on hand.  It also has a brilliant pesto made with the leaves from your celery stalks.  I love the nose to tail movement of cooking with meat, so why not use the same principle and use all parts of your veggies?  Both the dressing and pesto can be made in advance so you can prepare over the weekend for a weeknight side or enjoy it for lunch several days in a row without too much work.

This paired beautifully with a glass of ice water with cucumber.  Drinking water with a salad was never so easy!

Fresh spring salad to break up your normal routine


  • Dressing
  • Champagne Vinegar – 2 tablespoons
  • Extra-Virgin Olive Oil – 1/4 cup
  • Fresh lime juice – 1 tablespoon
  • Celery Salt – 1/4 teaspoon
  • Dijon mustard – 1/4 teaspoon
  • Garlic – 1 clove pressed
  • Pesto
  • Celery Leaves – 1/2 cup
  • Parsley – 1/2 cup
  • Almonds – 1/4 cup
  • Extra-Virgin Olive Oil – 1/4 cup
  • Salad
  • Grapes – 2 cups
  • Pear – 1 medium, cored and sliced
  • Romaine (or other green leaf) Lettuce – 2 – 3 cups, torn
  • Celery – 6 stalks sliced on a bias (or shaved with a vegetable peeler)
  • Parmesan or Smoked Gouda – As desired


  • Preheat grill, toss the grapes with olive oil, salt and pepper.  Place on grill for about 5 minutes on either a vegetable tray or two layers of foil with sides folded up.
  • For the dressing: Whisk all ingredients together
  • For the pesto: place celery and parsley leaves with the almonds in a mini food processor and pulse while slowly adding the olive oil until it is a chunky paste
  • To assemble:  Dress the lettuce and celery with the vinaigrette then top with the pears and grilled grapes tossed in pesto.  Finish with finely grated smoked Gouda or Parmesan