Fresh Tomato and Celery Leaf Salsa
Is it a salsa? Is it a salad? Can I just call it a salsad? Erm…no, maybe not. That name is pretty awful.
But this salsad is not awful, and probably not sad. I actually created it specifically to go on vegetarian “chicken” cutlets like the one pictured. The taste of celery leaves just reminds me of chicken soup, so I thought it would be a good compliment to fake chicken for us veggies out there.
You could use it to top regular chicken, too, if you’re into that kind of thing. I highly recommended it with a crispy cutlet, as it goes so well with the fresh taste and texture of the salsa! It’s really quick and simple to make, too, yet it adds so much flavor to your meal.
Notes on the ingredients:
Celery leaves: You know, the leaves at the top of your celery stalks! Ever wondered what to do with them? This is a great way to use them if you’re unsure what to do with them. In general, you can use them like an herb. They taste like…well…celery. But they have a totally different texture, and it really makes me like the taste better than that of regular raw celery.
Tomatoes: I use cherry tomatoes and roughly chop them up. If you want, you can remove the seeds, but I never bother because I don’t mind them.
Olives: Optional, but gives a nice little extra punch if you like olives!
Lemon juice and red wine vinegar: For tartness, I use mostly lemon juice with a splash of red wine vinegar for some extra zing.
To store, keep in an airtight container in the fridge and use within a few days.
Recipe:
Fresh Tomato and Celery Leaf Salsa
Ingredients
Instructions
- Combine all of the ingredients in a small bowl and mix well. Keep in the fridge until ready to use.
How to use fresh tomato and celery leaf salsa:
On “chicken” cutlets
With eggs
In a wrap
As a bruschetta topping
