Description
Indulge in a vibrant Celery Salad with Dates, Almonds, and Parmesan that refreshes your palate with every crisp bite. This salad is an ideal side dish for any occasion, effortlessly combining the crunchiness of fresh celery, the sweetness of Medjool dates, and the nuttiness of toasted almonds. The shaved Parmigiano-Reggiano adds a savory touch that perfectly balances the flavors. Quick to prepare in just 30 minutes, it’s perfect for busy weeknights or last-minute gatherings. Whether served chilled or at room temperature, this salad brings a delightful twist to your meals.
Ingredients
Scale
- 8 long celery stalks
- ½ cup raw almonds
- 4 Medjool dates
- 3 tablespoons fresh lemon juice
- ¼ teaspoon red pepper flakes
- Sea salt and freshly ground black pepper (to taste)
- 2 ounces Parmigiano-Reggiano cheese
- ¼ cup extra-virgin olive oil
Instructions
- Prepare the celery by soaking it in ice water for about 20 minutes to enhance its crispness. Drain and pat dry.
- Toast the almonds in a skillet over medium heat until fragrant (about 5 to 7 minutes). Chop coarsely.
- In a bowl with the drained celery, mix in reserved leaves, chopped almonds, dates, lemon juice, red pepper flakes, salt, and pepper. Toss well.
- Gently fold in cheese shards and drizzle with olive oil. Taste and adjust seasoning as needed.
- Serve at room temperature or chill before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 8g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 5mg