Cucumber and Celery Salad with Apricots and Pistachios

I have been making a version of this salad for the last 4 days straight so I wanted to share it here. It has given me a whole new appreciation for celery. I know what you are thinking - celery is so boring and bland but this salad proves all of those theories wrong. 

The recipe is actually inspired from the cookbook Six Seasons, A New Way with Vegetables. Since it is so hot in LA right now, all I want to do is eat salads, this cookbook has me all sorts of inspired. I have adapted the recipe slightly and included the recipe below. If you want to make this a complete meal top with shrimp or scallops. 


Cucumber and Celery Salad with Apricots and Pistachios

  • 1 1/2 lbs. cucumber, thinly sliced (or spiralized)
  • kosher salt
  • 4 medium celery stalks, thinly sliced
  • 2 apricots, thinly sliced
  • 1/4 cup white wine vinegar
  • 1/2 cup olive oil 
  • 1 cup fresh herbs such as basil, mint, and parsley
  • 1/2 cup pistachios, roughly chopped
  • fresh or dried chili (optional)

Add cucumber and a large pinch of salt to a large bowl. Let cucumber sit for about 10 minutes. Add celery, apricots, vinegar, olive oil, and large pinch of salt. Toss really well to combine. 

Top salad with herbs, pistachios, a large pinch of salt and chilis if using. 

Serves 4 - 6