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Celery Parmesan Date Salad Recipe
Ben Carraoli

Celery Parmesan Date Salad Recipe

I recently tried this celery parmesan date salad, and honestly, I didn’t expect it to be this good. The combination sounded simple, but the flavors surprised me in the best way. I love how the crunch of celery pairs with the natural sweetness of dates.
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Total Time 15 minutes
Servings: 4
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 4 cups fresh celery thinly sliced
  • 1 cup pitted dates chopped
  • ½ cup freshly grated parmesan cheese
  • ¼ cup extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • ½ teaspoon salt adjust to taste
  • ¼ teaspoon black pepper
  • ¼ cup toasted almonds or walnuts optional

Method
 

  1. Start by washing the celery thoroughly and slicing it into thin pieces. Chop the dates into small bite-sized chunks so they mix evenly. Grate the parmesan fresh for the best taste and texture.
  2. In a small bowl, combine olive oil, lemon juice, lemon zest, salt, and black pepper. Whisk everything together until the dressing looks smooth and slightly thick. Taste and adjust seasoning if needed.
  3. In a large bowl, add the sliced celery, chopped dates, and grated parmesan. Pour the dressing over the mixture. Toss everything gently so all ingredients are well coated.
  4. If using nuts, sprinkle toasted almonds or walnuts into the salad. Give it one final toss to distribute evenly. Let the salad sit for a few minutes so the flavors blend beautifully.
  5. Transfer the salad to a serving dish and enjoy it fresh. The texture is best when served immediately, while the celery is still crisp. You can also chill it slightly before serving for a refreshing touch.

Notes

  • I always slice celery thinly because it makes the texture more delicate and enjoyable
  • I prefer Medjool dates since they are softer and naturally richer in flavor
  • I lightly toast the nuts to enhance their crunch and aroma
  • I let the salad rest for 5–10 minutes before serving so flavors blend better
  • I sometimes add a bit more lemon juice for extra freshness.