A very light and elegant salad with tons of crunch!

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Serves 4

6 celery stalks, cut into 1” pieces

1 bunch radishes, some sliced and some cut in half

1/4 cup toasted slivered almonds

1/2 cup Greek yogurt

2 tablespoons lemon juice

2 tablespoons olive oil

1 tablespoon chopped dill

salt & pepper, to taste

  1. Place celery, radishes, and almonds on a platter.
  2. In a bowl, whisk together yogurt, lemon, oil, and dill.
  3. Season with salt and pepper.
  4. Pour on the salad and serve.


The dressing is also a great sauce on grilled white fish.

Photography by Ellen Silverman

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