I want to like celery. I really do. I want to be able to just take an entire raw stalk of celery and eat it without a gag reflex and think that it was good, because it is, after all, so good for you!
I can’t do it.
Not a plain, raw stringy stalk anyway.
So whenever I have leftover celery that something needs to happen to, or when I feel like celery would be a healthy addition to my diet for the day, I have to trick my brain a little bit by pairing it with something that I do like.
This recipe is still mostly raw, still healthy, but more importantly, tasty! The savory roasted mushrooms make a great contrast to the sweet apple. We served this with pork chops.
Celery Apple Salad
- 8 ounces baby bella mushrooms
- 2 tablespoons olive oil, divided
- 2 apples (I used Fuji)
- 3 stalks of celery
- Salt and pepper, to taste
Preheat oven to 475 °F.
Wash and slice mushrooms. Toss with 1 tablespoon of the olive oil and spread over an aluminum foil-covered baking sheet. Roast for about 20 minutes. Toss, then roast an additional 5-10 minutes.
Meanwhile, grate the celery and apple and mix together with remaining 1 tablespoon of oil.
Add salt and pepper and top with roasted mushrooms.