For all you celery lovers, here is a delicious celery salad! And honestly if you think you don’t like celery, this salad might just change your mind. This salad is delicious on its own or served as a side to a main course. You can even serve it over a dollop of cottage cheese. Let us know how you like it!
Celery and Date Salad
Ingredients
- 8 celery stalks slice into 1/4 inch pieces (separate the leaves and reserve)
- 4-6 Medjool dates, pitted and roughly chopped
- 1/2 cup raw toasted almonds
- 3 tbsp fresh lemon juice
- 1/4 tsp red pepper flakes
- 1/2 tsp kosher salt
- Freshly ground black pepper, to taste
- 1/3 cup grated Parmigiano Reggiano
- 1/4 cup extra virgin olive oil
Instructions
- Place your chopped celery in a bowl of ice water for about 20 minutes. This will help it to be extra crispy. Drain the celery and pat it dry with a clean towel and toss it into a medium sized serving bowl.
- Toast your almonds in a skillet on the stove over medium heat, stirring often until they are toasted and fragrant (about 5 minutes). Give them a rough chop on your cutting board.
- Add all of your ingredients to your celery in your mixing bowl and toss gently. You can adjust your ingredients to your taste. If you like a little more heat, add a little more red chili flake, if you like a bit more tang then add a little more lemon juice.
- You can serve immediately or refrigerate it and serve it chilled. It will last for up to 3 days in the fridge in an airtight container. Before serving, give it a good toss and pour off some of the excess liquid.
