Ingredients
- 4 cups fresh celery, chopped
- 1 cup Medjool dates, pitted and chopped
- 1 cup walnuts, toasted
- 2 tbsp extra virgin olive oil
- 2 tbsp freshly squeezed lemon juice
- Salt and pepper to taste
- 2 tbsp fresh parsley, finely chopped (for garnish)
Instructions
- Wash the celery under cold water and chop it into bite-sized pieces.
- Pit and chop the Medjool dates into small pieces.
- Toast walnuts in a dry skillet over medium heat for about 5 minutes until golden brown.
- In a large mixing bowl, combine the chopped celery, dates, and toasted walnuts.
- Drizzle with olive oil and lemon juice; season with salt and pepper to taste.
- Toss gently until well mixed and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No cooking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 220
- Sugar: 10g
- Sodium: 20mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: For added freshness, consider incorporating herbs like mint or parsley. Adjust the sweetness by using fewer dates if preferred. This salad pairs wonderfully with grilled chicken or on a bed of greens for extra nutrition.
