Celery Salad with Parmesan and Toasted Hazelnuts
Enjoy a refreshing Celery Salad with Parmesan and Toasted Hazelnuts that’s crisp, flavorful, and perfect as a side dish or light meal. Try it today!
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: Serves approximately 4 people 1x
- Category: Salad
- Method: Toasting
- Cuisine: Mediterranean
Ingredients
Scale
- 6–8 celery stalks
- 1/2 cup roasted hazelnuts
- 1/2 cup finely grated Parmigiano Reggiano
- 3 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- Zest of 1/2 organic lemon
- 2 Medjool dates, finely chopped
Instructions
- Preheat your oven to 180°C (350°F) and roast the hazelnuts for about 10 minutes until golden.
- In a small skillet over medium heat, toast the hazelnuts with a drizzle of olive oil, seasoning with paprika and sea salt once golden.
- Prepare the dressing by combining chopped dates, olive oil, lemon juice, zest, salt, and pepper in a jar; shake until emulsified.
- Wash and slice celery very thinly on a diagonal, keeping slices in iced water until serving.
- Drain celery and combine in a mixing bowl with the dressing, Parmigiano Reggiano, and cooled hazelnuts; toss gently.
- Serve immediately for optimal freshness.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 220
- Sugar: 3g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg