Zesty Celery Crunch
Prep. Time
20 minutes
Cook Time
-
Servings
4-6 plates
Difficulty
Easy
Gluten-Free, Soy-Free
Celery might not win any beauty contests in the vegetable world, always looking a little dry no matter how much dressing you add. But trust me, don't judge this salad by its appearance! It’s packed with crunch, bursting with tangy and sweet flavors and overall freshness that will surprise you. I first tried it at my sister’s party, and though I wasn’t a huge celery fan at the time, I decided to give it a shot—and I’m so glad I did! Since then, I've made this salad countless times for dinner parties, both at my place and others, and it’s always a hit—no matter the crowd's dietary preferences. It’s light, refreshing, and full of flavor.
Ingredients
For the salad:
A bundle of celery (4-5 stalks)
½ cup soft pitted dates
½ cup walnut pieces
For the dressing:
2 tbsps lemon juice
1/4 cup olive oil
1 tsp mustard
2 tbsps silan syrup
1 garlic clove, minced
Pinch of salt
Instructions
Prepare the Salad
Chop the celery to about inch sized-pieces and place them in a mixing bowl.
Chop the dates to about 1/2'' pieces, and add them to the bowl.
Prep walnut pieces in a separate container until serving, to maintain freshness and crunchiness.
Make the Dressing
Gradually add the lemon juice to the olive oil to create an emulsion.
Add the rest of the ingredients and mix until they're all well blended.
Keep the dressing in a separate sealed container until the salad is served.
Right before serving, add the walnut pieces and drizzle the dressing on the salad. Mix well.
Notes
Instead of silan, you can use sugar or agava syrup if preferred, though silan does have a unique flavor that pairs well with the ingredients in this salad.
If for any reason, allergy or taste, you'd rather substitute the walnuts for a different nut, that is completely doable! A really good alternative would be pecan pieces.
The Latest Bite
No-Bake Pistachio Ice Cream Cake
I love ice-cream cakes, and it is so hard to find vegan ones in stores, so I knew at some point I'd want to try and whip a recipe up, but one thing that's always a factor for me is whether or not it'll be a time-consuming project or not. If I need to use my mixer, food processor or oven, it means I need to plan for more dishes and more time spent on this, and that's where I sometimes hold off on exploring and developing new recipes. I was not only aiming for an easy-to-make recipe here, but also one that requires very few ingredients and as allergen-friendly as possible. This makes it a store-in-the-freezer dessert for when I have unexpected guests, or when we are on the road and want an indulgent treat.
Made primarily from raw pistachio butter, coconut cream and almond flour, this easy no-bake cake is elemental and holds texture and flavor impressively. Compliments are guaranteed!