Zesty Celery Crunch
Prep. Time
20 minutes
Cook Time
-
Servings
4-6 plates
Difficulty
Easy
Gluten-Free, Soy-Free, egg-free, dairy-free
None
Cooking required:
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Allergens:
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.
