Celery Mint Saladwith Creamy Coriander Dip

Heat a skillet over medium heat.

Add the ground beef (from a plastic tray) to the pan and cook until browned and cooked through, about 5–7 minutes. Drain excess fat.

Add sliced celery and sliced radishes to the pan with the meat and continue cooking together until the vegetables are just tender, about 2–3 minutes.

In a small bowl, combine the chopped coriander, yogurt, minced garlic, lemon juice, salt, and black pepper. Whisk until smooth to make the creamy dip; set aside.

In a large bowl, toss the raw sliced celery (if any remains), chopped mint, and chopped kale with a little salt and pepper.

Add the cooked ground beef and pan‑cooked vegetables to the salad bowl.

Gently fold in the creamy coriander dip until everything is evenly coated.

Serve immediately or refrigerate in meal‑prep containers for a quick dinner later.