Description
A refreshing and crunchy salad featuring celery, walnuts, feta cheese, and dates, dressed with a zesty lemon vinaigrette.
Ingredients
Scale
- 12 celery stalks (thinly sliced on a bias for better crunch)
- 3/4 cup walnuts (toasted)
- 6 dates (pitted and sliced into thin slivers)
- 1/2 cup feta cheese (crumbled or cubed)
- 1 shallot (minced)
- 2 tbsp fresh mint (chopped)
- 2 fl oz lemon juice (freshly squeezed)
- 1 tbsp white wine vinegar
- 1/3 cup olive oil
- 1/8 tsp red pepper flakes
- salt to taste
- black pepper to taste
Instructions
- Slice the celery stalks thinly on a bias and chop the celery leaves. Mince the shallot.
- Pit the dates and slice them into thin slivers. Chop the fresh mint and crumble the feta cheese.
- Toast the walnuts in a dry skillet over medium heat for 2-4 minutes until fragrant and lightly golden. Let cool before chopping.
- In a small bowl, whisk together lemon juice, white wine vinegar, and minced shallot. Let it sit for 30 seconds. Slowly drizzle in olive oil while whisking to create an emulsion. Add red pepper flakes, salt, and black pepper to taste.
- In a large bowl, combine sliced celery, celery leaves, toasted walnuts, date slivers, feta cheese, and chopped mint. Pour the dressing over and toss gently to combine.
- Transfer the salad to a serving platter or individual bowls and serve immediately for optimal freshness.
Notes
- Dress the salad just before serving to maintain the celery’s crispness.
- This salad is best enjoyed fresh, preferably within the same day of preparation.
- You can prepare the dressing up to 30 minutes in advance.
- Prep Time: 15 minutes
- Cook Time: 4 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 6g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg