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Ingredients
5 large celery stalks, minced, leaves reserved
1 medium cantaloupe, seeded, peeled and minced
½ pound seedless green grapes, minced
1 medium Granny Smith apple, peeled, cored and minced
10 medium radishes, minced
½ fennel bulb, trimmed and minced
1 small bunch arugula, washed well and shredded
4 teaspoons salt (plus 1 teaspoon if serving cold)
½ teaspoon freshly ground black pepper
4 tablespoons white-wine vinegar
6 tablespoons walnut oil
6 tablespoons vegetable oil
4 tablespoons chopped fresh tarragon
Nutritional analysis per serving
18 grams carbs; 260 calories; 10 grams monosaturated fat; 8 grams polyunsaturated fat; 2 grams saturated fat; 21 grams fat; 3 grams fiber; 533 milligrams sodium; 2 grams protein; 13 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the minced celery, cantaloupe, grapes, apple, radishes, fennel and arugula in a large bowl.
- Step 2
In a separate bowl, dissolve 4 teaspoons of salt and the pepper in the vinegar. Combine the oils and slowly whisk them in. Mince the celery leaves and add them, along with the tarragon, to the dressing.
- Step 3
Toss the vegetable-and-fruit mixture with the dressing. Serve immediately or refrigerate overnight. (If serving cold, stir in 1 additional teaspoon salt.)
Private Notes