Description
A vibrant and refreshing salad combining crisp celery, toasted almonds, and sweet dates, all tossed in a zesty lemon dressing.
Ingredients
Scale
- 8 stalks celery, thinly sliced on a bias
- 3/4 cup almonds, toasted and chopped
- 6 dates, pitted and sliced into thin slivers
- 4 tbsp lemon juice
- 1/4 tsp red pepper flakes
- Salt, to taste
- Black pepper, to taste
- 2 oz Parmesan, shaved into large shards
- 1/3 cup olive oil
- 2 tbsp fresh mint, chopped
Instructions
- Slice the celery stalks thinly on a bias to maximize crunch.
- Soak the sliced celery in ice water for 20 minutes.
- Prepare your other ingredients while the celery soaks.
- Drain the celery thoroughly and pat it dry with paper towels.
- Toast the almonds in a dry skillet over medium heat for 5-7 minutes.
- Let the almonds cool slightly, then chop them into bite-sized pieces.
- Slice the dates into thin slivers and mince the mint.
- Transfer the dried celery to a large bowl, add the chopped almonds, sliced dates, and red pepper flakes.
- Whisk together the lemon juice, olive oil, salt, and black pepper to create a vinaigrette.
- Pour the dressing over the salad and toss gently.
- Top the salad with Parmesan shards and chopped mint, then toss one final time.
- Serve immediately while the celery is still crisp.
Notes
Best served fresh. Store in an airtight container in the refrigerator for optimal freshness. Add dressing right before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 4g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 10mg