Recipe
Cherry_celery_market_saladcoco feature

August Market Cherry Salad

We have used both the celery stalks and the top leaves in this salad recipe, as they have a pleasant bite that is hard to find in any other greens. Combined with the creamy avocado and goats’ cheese and sweet cherries, they make a salad that’s packed with colour, taste and texture.

“David’s family has an apartment in Barcelona, so it has become somewhat of a third home to us. Being there inevitably means eating lots of tapas, olive oil-drenched vegetables and croquettes. But we also love to head down to one of the vegetable markets for a bag of fresh produce and prepare a big salad at home.

In August the cherries are dark red and along with so many other fruit and vegetables they are bursting with flavour, so a trip to the market during that period is like going to the sweet shop. We have used both the celery stalks and the top leaves in this salad recipe, as they have a pleasant bite that is hard to find in any other greens. Combined with the creamy avocado and goats’ cheese and sweet cherries, they make a salad that’s packed with colour, taste and texture.”

Luise

Serves 4 / GF

  • 1 small celery head sliced, including the leaves
  • 2 avocados, stoned, peeled and sliced
  • 2 handfuls cherry tomatoes, halved
  • 2 large handfuls cherries, halved and stoned
  • 1 small bunch flat-leaf parsley, leaves picked and finely chopped
  • juice of ½ lemon or more to taste
  • 1 tbsp cold-pressed olive oil
  • a pinch of coarse sea salt and freshly ground black pepper
  • 200 g (7 oz) soft goats’ cheese, crumbled

Rinse

  1. Rinse and prepare all the vegetables, fruit and herbs and place in a large serving bowl.
  2. Mix to combine.
  3. Add the lemon juice, olive oil, salt and pepper and toss to mix well.
  4. Scatter with the crumbled cheese and serve.
  5. The salad will keep in the fridge for a couple of days.

Green Kitchen Travels  by David Frenkiel & Luise Vindahl (Hardie Grant)

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