Ingredients

Method

• 3 sticks celery
• 2 green apples, sliced
• 100 g grapes, halved
• 50 g pecan nuts, crushed
• Lemon juice
• Sea salt and freshly ground black pepper
For the mayonnaise:
• 1 free-range egg
• 2 T lemon juice
• 2 t Dijon mustard
• Sea salt
• 1 cup sunflower oil

Method

Ingredients

Cut the celery and apples into thin matchstick-sized pieces and toss in one or two tablespoons of homemade mayonnaise. Top with the halved grapes, crushed pecan nuts and a good squeeze of fresh lemon juice. Season to taste and serve.

To make the mayonnaise: Add the egg, lemon juice, mustard and salt, to taste, to a blender and blend until combined. With the motor still running, slowly add the oil in a thin, steady stream until the mixture takes on a thick, creamy consistency.

Per serving: 2661.3 kJ, 4.1 g protein, 61.2 g fat, 18.3 g carbs