Crunchy Celery Salad with Dates, Parmesan, and Toasted Pecans
Whip up this refreshing celery salad that combines crunch, sweetness, and salty Parmesan. It is an easy, no-cook side dish perfect for lunches or gatherings.
- Prep Time: 15 min
- Cook Time: 5 min
- Total Time: 20 min
- Yield: 4 servings 1x
- Category: Side Dish
- Method: No Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 large bunch celery, thinly sliced
- 1 cup pitted Medjool dates, chopped
- 1/2 cup grated Parmesan cheese
- 1/2 cup toasted pecans, roughly chopped
- 1/4 cup fresh parsley, chopped
- For the Dressing:
- 1/4 cup mayonnaise
- 2 tablespoons fresh lemon juice
- 1 tablespoon avocado oil
- 1 teaspoon maple syrup
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 clove garlic, minced
Instructions
- Prepare the pecans: Toast the pecans in a dry skillet over medium heat for 3 to 5 minutes until fragrant. Let them cool completely.
- Prepare the dressing: In a small bowl, whisk together the mayonnaise, lemon juice, avocado oil, maple syrup, salt, pepper, and minced garlic until smooth.
- Combine salad ingredients: In a large bowl, combine the sliced celery, chopped dates, grated Parmesan cheese, cooled toasted pecans, and fresh parsley.
- Dress the salad: Pour the dressing over the salad ingredients. Toss gently until everything is evenly coated.
- Serve immediately for maximum crunch, or chill for 15 minutes to allow the flavors to meld slightly.
Notes
- To toast pecans quickly, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, watching carefully to prevent burning.
- If you prefer a tangier dressing, substitute the maple syrup with 1 teaspoon of Dijon mustard.
- This salad works well as a light lunch or a refreshing side dish for summer potlucks.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 14
- Sodium: 350
- Fat: 24
- Saturated Fat: 6
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 3
- Protein: 8
- Cholesterol: 15