This is one of a collection of A+ plant-based recipes from Brian and Christina Skinner at Kelowna’s Frankie We Salute You. Check out the rest of the recipes here!

This salad is a textural flavour bomb, and one of the Skinners€™ all-time favourite salads. It has all of the freshness, with only a little bit of the fuss. It's also delicious with grilled tofu or tempeh if you've craving some extra plant protein. Ambrosia apples work well with this recipe, as the tartness pairs nicely with the sweetness of the dates. Serves 4.

Salad

  • 1 head celery
  • 2 apples (ambrosia or similar), sliced and tossed in a splash of beet juice
  • 4 to 5 pitted dates, sliced
  • ¼ cup Szechuan peanuts (pick them up at your local Asian market)
  • Handful of torn mint leaves
  • Handful of torn Thai basil leaves

Tamarind lime vinaigrette

  • 2 tbsp vegetable oil
  • 2 cloves garlic, peeled and chopped
  • 1 tbsp ginger, peeled and chopped
  • …“ cup water
  • …“ cup vegetable oil
  • ¼ tsp chili flakes
  • 1 stalk green onion
  • 2 tbsp tamarind paste
  • 1½ tsp salt 
  • 2 tbsp lime juice
  • Zest of 1 lime
  • 1 tbsp chopped dates

Place celery on a stable surface, hold it firmly, and peel into shavings with a potato peeler. (Discard the first shaving or two, as they tend to be stringy.) Soak shavings in ice water for minimum 30 minutes or up to 2 hours. Toss the pale green baby celery leaves in the salad too (but not the bigger dark green leaves, they€™re too bitter). Toss with everything else, except for dressing ingredients.

To make the dressing, place oil together with garlic and ginger in a pan over medium heat. Cook for around 2 to 4 minutes, or until it begins to gently bubble. Remove from heat and set aside to cool.

Blend garlic and ginger oil together with remaining dressing ingredients in a high-
powered blender. Blend until smooth. Dressing will keep in the fridge for 1 month.

Add dressing to salad to taste and toss.

This story was originally published on July 6, 2020.