Looking for a refreshing salad that’s both nutritious and delicious? This Celery Salad with Dates, Almonds, and Parmesan offers a delightful mix of textures and flavours. Crisp celery pairs perfectly with sweet Medjool dates and nutty toasted almonds, while fresh lemon juice adds brightness. Finished with savoury Parmesan, it’s ideal for a light lunch or as a side dish. Plus, it keeps well in the fridge—perfect for meal prep!
Celery Salad with Dates, Almonds & Parmesan
8 long celery stalks, leaves separated & reserved, tough fibers peeled off with a vegetable peeler, sliced on an angle into 1/4-inch thick pieces
1/2 cup raw almonds
4 Medjool dates, pitted & roughly chopped
3 Tbsp fresh lemon juice
1/4 tsp red pepper flakes
Sea salt, to taste
Freshly ground black pepper, to taste
2 oz Parmesan
¼ cup extra-virgin olive oi
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Place celery in a bowl of ice water & soak for about 20 minutes to heighten the crispness. Drain celery & pat it dry with a tea towel, then pile celery into a medium serving bowl.
To toast the almonds, warm them in a medium skillet over medium heat, stirring often, until fragrant and toasted, about 5 to 7 minutes. Transfer to a cutting board & chop with a chef’s knife. To the bowl of drained celery, add celery leaves, chopped almonds, dates, lemon juice, & red pepper flakes. Toss to combine. Add cheese, olive oil & toss gently. Taste & add more salt, pepper or red pepper flakes until you reach an irresistible balance of salty, spicy, tart & sweet.
Serve at room temperature or chilled.
This salad keeps well, covered & chilled, for about 3 days (before serving, toss again and pour off some of the excess liquid).
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https://cookieandkate.com/celery-salad-recipe/