Celery Salad with Dates, Almonds and Parmesan
Discover the vibrant flavors of this refreshing Celery Salad with Dates, Almonds, and Parmesan. This delightful dish combines crisp celery with sweet Medjool dates, toasted almonds, and rich Parmigiano-Reggiano cheese. Perfect for any occasion, whether as a side dish at a barbecue or a light starter before dinner, this salad is not only easy to prepare but also offers a unique taste experience.
- Prep Time: 30 minutes
- Cook Time: None
- Total Time: 0 hours
- Yield: Serves approximately 4 people 1x
- Category: Side Dish
- Method: No Cooking
- Cuisine: Mediterranean
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 crunchiness. Drain and pat dry.
- Toast the raw almonds in a skillet over medium heat for about 5 to 7 minutes until fragrant. Chop them coarsely.
- In a serving bowl, combine the drained celery, chopped almonds, pitted dates, lemon juice, red pepper flakes, salt, and pepper. Toss well.
- Gently fold in the shaved Parmesan cheese and olive oil until evenly mixed.
- Serve at room temperature or chilled.
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 10g
- Sodium: 200mg
- Fat: 23g
- Saturated Fat: 4g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 10mg