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Celery Salad With Parmesan Recipe

Celery Salad With Parmesan Recipe

Photos of Celery Salad With Parmesan Recipe

How To Make Celery Salad with Parmesan

Whip up a bowl of this fresh and flavorful celery salad, mixed with crisp celery, toasted almonds, dates, and Parmesan, for a delectably light meal!

Preparation: 25 minutes
Cooking: 5 minutes
Total: 30 minutes



  • 8celery stalks,long, *
  • ½cupalmonds,raw
  • 4Medjool dates,pitted, roughly chopped
  • 3tbsplemon juice,(from about 1½ lemons), fresh
  • ¼tspred pepper flakes
  • sea salt,to taste
  • freshly ground black pepper,to taste
  • 2ozParmigiano-Reggiano cheese,shaved into shards with vegetable peeler for about ⅓ cup
  • ¼cupextra-virgin olive oil


  1. Place the celery in a bowl of ice water and soak for about 20 minutes. Drain the celery and pat it dry with a tea towel, then pile the celery into a medium serving bowl.

  2. To toast the almonds, warm them in a medium skillet over medium heat, stirring often, for about 5 to 7 minutes until fragrant and toasted. Transfer to a cutting board and chop with a chef’s knife.

  3. To the bowl of drained celery, add the celery leaves, chopped almonds, dates, lemon juice, and red pepper flakes. Season generously with salt and pepper, and toss to combine

  4. Add the cheese and olive oil and toss gently. Taste and add more salt, pepper, and/or red pepper flakes to desired balance of salty, spicy, tart, and sweet.

  5. Toss again, and serve at room temperature or chilled. Enjoy!

Recipe Notes

  • *Leaves separated and reserved, tough fibers peeled off with a vegetable peeler, sliced on an angle into ¼-inch thick pieces.
  • This salad keeps well, covered and chilled, for about 3 days.


  • Calories: 361.57kcal
  • Fat: 26.30g
  • Saturated Fat: 4.92g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 16.58g
  • Polyunsaturated Fat: 3.78g
  • Carbohydrates: 25.81g
  • Fiber: 5.29g
  • Sugar: 18.23g
  • Protein: 9.93g
  • Cholesterol: 9.64mg
  • Sodium: 375.61mg
  • Calcium: 266.33mg
  • Potassium: 538.37mg
  • Iron: 1.29mg
  • Vitamin A: 49.39µg
  • Vitamin C: 6.92mg
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