- Level
- very easy
- Prep Time
- 15 mins
- Total Time
- 1 h 15 m
- Serves
- 6 - 8
Ingredients
- 1 pkg
- pecan pieces (1 cup)
- 250 mL
- 1
- lemon
- ¼ cup
- plain Greek yogurt
- 60 mL
- 3 tbsp
- liquid honey
- 45 mL
- 2 tbsp
- extra virgin olive oil
- 30 mL
- 1/2 tsp
- each salt and pepper
- 2 mL
- 6
- celery stalks with leaves
- 3
- apples (green, red and yellow ones)
- 2 cups
- seedless red or black grapes, halved
- 500 mL
- ¼ cup
- dried cranberries
- 60 mL
- 1 - 2
- heads radicchio (for 4 cups diced leaves)
- 2 cups
- pea shoots
- 500 mL
- ½ cup
- coarsely chopped parsley
- 125 mL
Directions
Step 1
Toast the pecan pieces in a dry frypan, stirring over medium heat until fragrant and golden, approx. 5 min. Pour into bowl to cool; set aside.
Step 2
Into a large bowl, finely zest the lemon and squeeze in 3 tbsp (45 mL) juice. Mix in the yogurt, honey, olive oil, salt and pepper. Set aside.
Step 3
Remove the celery leaves from the stalks; set aside leaves in fridge for garnish later. Thinly slice the celery stalks on a bias. Core and dice the apples. Slice grapes into halves. Add celery, apples, grapes and dried cranberries to the yogurt dressing. Toss to coat. Cover and chill 30 min. or up to 4 hr. Remove from the fridge about 20 min. prior to serving to allow flavours to be at their fullest.
Step 4
Just before serving, core radicchio and dice leaves. Roughly chop pea shoots into large pieces. Set aside about 2 tbsp (30 mL) each of the chilled celery leaves, diced radicchio, chopped pea shoots and parsley for garnish; gently mix the rest of these ingredients, plus the reserved pecans, into the dressed apple mixture. Spoon into serving bowl or onto plates. Sprinkle with the garnishes to serve.
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Nutrition Facts
- Nutrition Description:
- Per serving (1/8 of the recipe)
- Calories:
- 250
- Fat:
- 14 g
- Saturated Fat:
- 1.5 g
- Carbs:
- 32 g
- Fibre:
- 5 g
- Sugar:
- 24 g
- Protein:
- 4 g
- Sodium:
- 180 mg
