Description
Enjoy this refreshing Celery Salad with Dates, Almonds and Parmesan that balances textures and flavors perfectly—try it today!
Ingredients
Scale
- 8 long celery stalks, leaves separated and reserved, tough fibers peeled off
- ½ cup raw almonds
- 4 Medjool dates, pitted and roughly chopped
- 3 tablespoons fresh lemon juice
- ¼ teaspoon red pepper flakes
- Sea salt, to taste
- Freshly ground black pepper, to taste
- ⅓ cup shaved Parmigiano-Reggiano cheese
- ¼ cup extra-virgin olive oil
Instructions
- Soak 8 long celery stalks in ice water for 20 minutes to enhance crispness. Drain and pat dry before transferring to a serving bowl.
- Toast ½ cup raw almonds in a medium skillet over medium heat for 5 to 7 minutes until fragrant. Chop and set aside.
- Combine the soaked celery, reserved celery leaves, chopped dates, lemon juice, red pepper flakes, salt, and black pepper in the bowl. Toss gently.
- Add shaved Parmigiano-Reggiano and olive oil; mix again until well combined.
- Taste and adjust seasoning as needed before serving chilled or at room temperature.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No cooking required
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 220
- Sugar: 10g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 10mg