As temperatures and humidity rise here in Florida, I often focus on salads for lunch. I create salads with everything from whole grains to legumes and a myriad of different vegetables. Sometimes, I’ll add animal protein, such as chicken, salmon, or shrimp, to create a heartier salad, which works perfectly if I make a main course salad for dinner.
This salad is all over the internet, and after seeing it multiple times, I finally had to try it. Most folks would never think to create a salad based on celery, but this salad highlights celery as the star ingredient! Dates are added for sweetness, walnuts for an earthy crunch, and feta cheese adds a salty, savory flavor.
The salad packs well, so it would make a great packable lunch or picnic option. My husband said that the flavors improve after an overnight rest in the refrigerator.
Buon Appetito!
Deborah Mele
Ingredients
- 10 Stalks of Celery
- ½ Cup Lightly Toasted Chopped Walnuts
- 6 Medjool Dates, Pitted and Roughly Chopped
- ½ cup Feta Cheese, Crumbled
- 1 Shallot, Sliced Thin
- Juice from 1 Lemon
- 1 Tablespoon White Balsamic Vinegar
- ¼ cup Extra-Virgin Olive Oil
- ⅛ teaspoon Red Pepper Flakes
- Salt To Taste
- Freshly Cracked Black Pepper
Instructions
- Separate the leaves from the stalks of the celery. Slice the stalks thinly on a bias and roughly chop the leaves.
- To toast the nuts, warm them in a medium skillet over medium heat, stirring often, until fragrant and toasted, about 2-4 minutes.
- In a medium sized bowl, add the celery, sliced shallot, chopped nuts, dates, feta cheese, lemon juice, white wine vinegar, olive oil, and red pepper flakes.
- Season generously with salt and pepper, and toss to combine.
- Serve
Nutrition Information:
Yield: 4
Serving Size: 1
Amount Per Serving:
Calories: 434Total Fat: 28gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 17mgSodium: 438mgCarbohydrates: 45gFiber: 6gSugar: 36gProtein: 7g
