Volunteer amaranth took over this pot of celery.
In a relatively short amount of time, I set things straight in the celery pot. Fortunately, amaranth leaves are edible. At this young, tender stage, you can eat them raw. Later, you can cook them like spinach. If the plants mature, they produce seeds (i.e., amaranth grain) with high nutritional value.
The amaranth leaves add amazing color to this salad (and match the color of the shamrock leaves). Their flavor is very mild; I added dill and arugula to punch up the flavor, plus sunflower seeds for crunch (and protein). Served with a side of sugar snap peas. Dressed with a mixture of seasoned rice vinegar, cider vinegar, olive oil, crushed garlic, and a dash of sesame oil. (Sorry, I don’t measure on the dressings — drives DH crazy!)