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Celery, Green Bean, and Tofu Salad with Chile Crisp

Image may contain Food Dish Meal Plant Platter Salad Produce and Vegetable
Photo by Alex Lau

If you have a batch of ourChile Crispat the ready, you can make this summery, no-fuss pantry salad in just 5 minutes.

Ingredients

4 servings

4 celery stalks, trimmed, thinly sliced on a steep diagonal into 2" pieces, plus leaves for serving
2 cups green beans, trimmed, sliced on a steep diagonal into bite-size pieces
½ 8-oz. block firm tofu, preferably braised, sliced into thin batons
¼ cup unsalted, roasted peanuts
2 Tbsp. fresh lime juice
2 Tbsp.Chile Crisp, plus more for serving
Flaky sea salt

  1. Toss celery, green beans, tofu, peanuts, lime juice, and 2 Tbsp. Chile Crisp in a medium bowl to combine. Top with more Chile Crisp as desired, celery leaves, and sea salt.

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Tags Salad Celery Vegetable Green Bean Bean and Legume Tofu Chile Summer Easy Quick Weeknight Meals Side Main Dairy Free Vegan Vegetarian Healthyish Lunch Dinner Bon Appétit

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