Celery and Kohlrabi Salad
4 stalks celery (2 cups sliced)
½ pound Kohlrabi (about 2 cups sliced)
3 tablespoons minced parsley
2 tablespoons olive oil
3 tablespoons raw sunflower seeds
1 tablespoon lemon juice
2 teaspoons honey
Pinch of salt
Trim and peel the kohlrabi and cut into ⅛” thick matchsticks. Trim the celery and scallions, then slice each stalk/scallion into 1/4” thick slices. Place all in a bowl along with the celery then make the dressing.
Heat a small skillet over medium-low heat.
Recipe “Naturally Ella” – enjoy!