Summary

Ingredients

• 3 lime (s), squeezed
• 120 ml oil (flaxseed)
• 1 tablespoon harissa, or chili paste
• 1 tablespoon mustard, sweet, preferably Kremser
• 1 teaspoon salt
• 2 handfuls walnuts, roughly chopped
• 2 handfuls sunflower seeds, peeled
• 600 g celery sticks
• 500 g cherry tomato (s)
• 300 g carrot (s)
• 500 g mozzarella, mini balls
• 2 onions)
• 1 dash apple cider vinegar

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Instructions

1. Remove the leaves and stalk from the celery stalk and cut into 1/2 cm thick slices. Halve the cherry tomatoes. Peel the carrots and cut into fine slices, e.g. with a cucumber slicer.
2. Peel and roughly chop the onions. If you don`t like onion pieces, you can also add them to the dressing and puree them with the blender, it will be nice and creamy.
3. Mix the vegetables with the mozzarella balls in a bowl.
4. For the dressing, mix together lime juice, linseed oil, chili paste, apple cider vinegar, mustard and salt.
5. Toast the sunflower seeds in a non-oiled pan until they crackle. Take the pan off the heat, add the chopped walnuts and heat up a little.
6. Put the dressing on the salad and sprinkle nuts and sunflower seeds on top.
7. This salad tastes wonderfully crunchy even after 1-2 days in the refrigerator.