Crunchy Celery Sweet Peach Salad
Peaches and tomatoes have a lot in common—soft, sweet yet acidic—so if peaches are nowhere to be found, know that tomatoes can take their place here.
- 1 bunch celery about 8 stalks
- 3 ripe peaches
- 2 serrano or Fresno chiles
- 2 green onions
- 2 cups loosely packed herb leaves—a mix of mint, cilantro, and basil
- ½ cup roasted peanuts
For the dressing:
- 1 garlic clove
- 1 serrano chile (optional)
- 1 inch fresh ginger
- 3 tablespoons rice vinegar
- 1 tablespoon vegetable oil
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
Make the dressing
Peel and mince the garlic. Remove the seeds from the chile and mince it. Peel and finely grate or mince the garlic. Combine the garlic, chile, and ginger in a small bowl or measuring cup with the vinegar, oil, fish sauce, and sugar. Set aside.
Prepare the salad
Pick off and reserve any leaves from the celery. Trim the celery stalks and cut them into thin slices on the diagonal. Peel and pit the peaches, if using; cut them into thin-ish wedges.
Arrange the celery and peaches on a platter or wide, shallow bowl. Drizzle with about half the dressing and toss to coat. Remove and discard the stems and seeds from the chiles, then cut them into thin slices; cut the green onions into slivers. Scatter them, the celery leaves, and the herbs over the salad. Drizzle everything with the remaining dressing. Chop the peanuts and scatter them over the top. Serve.
Calories: 140kcal | Carbohydrates: 13g | Protein: 5g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 299mg | Potassium: 365mg | Fiber: 3g | Sugar: 7g | Vitamin A: 980IU | Vitamin C: 12.2mg | Calcium: 59mg | Iron: 1.3mg