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Don’t relegate celery to soups and stocks only. Once in a while make it the star, especially if you find a nice bunch with leaves attached, it makes a tremendous salad on its own. If your celery doesn’t come with many leaves, use a bunch of parsley.
Servings 4 servings
- 8 celery stalks and leaves thinly sliced
- 1 lemon zest and juice
- ¼ cup extra virgin olive oil
- 2 teaspoons honey
- Kosher salt
- Freshly cracked black pepper
- 6 dates pitted, coarsely chopped
- ¼ cup slivered almonds toasted
Place celery in a medium salad bowl.
Whisk together lemon zest and juice, evoo, and honey.
Drizzle dressing over celery, toss, and season to taste with salt and pepper.
Top with dates and nuts.
Calories: 205kcal | Carbohydrates: 17g | Protein: 2g | Fat: 16g | Saturated Fat: 2g | Sodium: 100mg | Fiber: 4g | Sugar: 12g