Ants on a Log-Inspired Salad

Name: Ants on a Log-Inspired Salad
Total time: 20 min
Ingredients: 3 tablespoons almond butter (or, alternatively, peanut or cashew butter); 1 tablespoon honey; 2 cloves garlic, grated; 1 lemon, juiced; 2 tablespoons champagne vinegar (or, alternatively, white wine vinegar); Salt, to taste; 1 large bunch celery, ends removed, thinly sliced on a bias; 2 cups black or red grapes, halved; Salt, to taste; 1 cup Manchego cheese, shaved

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Makes 4 servings 1x

Time 20 minutes

Units Scale

Ingredients

For the dressing:

3 tablespoons almond butter (or, alternatively, peanut or cashew butter)
1 tablespoon honey
2 cloves garlic, grated
1 lemon, juiced
2 tablespoons champagne vinegar (or, alternatively, white wine vinegar)
Salt, to taste

For the salad:

1 large bunch celery, ends removed, thinly sliced on a bias
2 cups black or red grapes, halved
Salt, to taste
1 cup Manchego cheese, shaved

Instructions

In a medium bowl, whisk all dressing ingredients together—don’t stress if it seems too thick, when tossed with celery and grapes, it will naturally thin out.
Add celery and grapes to a large mixing bowl, and drizzle with a small amount of dressing. Gently use your hands to mix everything together, adding more dressing as necessary until everything is evenly coated.

— Recipe by Erika Houle