One of the best parts of summer is cooking. Not only do I have much more time to devote to trying new recipes and perfecting old favorites, but the fruits and vegetables that are in season make is even more fun. On hot days I usually opt for light salads with lots of greens, but after a while I got bored. After seeing variations of this recipe I decided to make my own version and was very pleased with the results. It has a wonderful combination of earthy and tart flavors, with an equally satisfying crunch factor.
6 stalks of celery
1 large beet
2 granny smith apples
Juice of one lemon
3 tablespoons olive oil
1 teaspoon sugar
3 tablespoons walnuts
salt and pepper
Cut apples and celery into thin slices; and beets into matchsticks. Toss apples and celery slices in lemon juice and set aside.
Add beets and toss with sugar, olive oil, and a dash of salt and pepper.
Place on bed of kale and top with chopped walnuts.