We had lunch with some friends today and I wasn’t sure if there were going to be any side dishes that were Whole 30 compliant. When you’re following something quite structured like I am, you can’t expect that people will know what to have on hand or even if that’s something they can do. One of the best ways to be sure you’ll have something to eat is to bring it yourself. You can’t go wrong as long as you bring enough to share!

I made this celery salad which has been a favorite of mine lately. It’s got a great combination of crunchy, sweet, bitter, and sour that I really love. It’s super quick to put together too and can go beside countless mains. So go ahead and make a batch to share – or make it just for you. Leftovers are great!

Celery Salad with Grapes and Walnuts

6-7 celery stalks

1 c. grapes

1/4 c. walnuts, toasted

1/4 of a lemon, about 2 tsp.

1 T. extra virgin olive oil

pinch of salt

Directions

1) Slice the celery as thinly as possible and place in a bowl. If you have a mandolin, now’s the time to break it out. Cut the grapes into quarters and add them to the celery.

2) Add toasted walnuts, lemon juice from 1/4 of a lemon, and olive oil. Salt to taste and chill in the fridge for about 20 minutes.