Ingredients
Scale
- 8 long celery stalks
- ½ cup raw almonds
- 4 Medjool dates
- 3 tablespoons fresh lemon juice
- ¼ teaspoon red pepper flakes
- Sea salt, to taste
- Freshly ground black pepper, to taste
- 2 ounces Parmigiano-Reggiano cheese, shaved into shards
- ¼ cup extra-virgin olive oil
Instructions
- Soak celery in ice water for 20 minutes to enhance crispness. Drain and pat dry.
- Toast almonds in a skillet over medium heat, stirring until fragrant (about 5-7 minutes). Chop once cooled.
- In a bowl, combine soaked celery, reserved leaves, chopped almonds, dates, lemon juice, red pepper flakes, salt, and pepper. Toss gently.
- Add shaved Parmesan and olive oil; toss again to combine.
- Serve at room temperature or chilled.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 290
- Sugar: 10g
- Sodium: 180mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 8mg