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Crunchy Celery Salad with Dates, Parmesan, and Toasted Pecans

Close-up of a creamy celery salad mixed with pecans, raisins, and grated cheese.
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This refreshing celery salad combines crisp celery with sweet dates, salty Parmesan, and crunchy toasted pecans. It is a quick, easy side dish perfect for any meal or potluck.

Ingredients

Scale
  • 1 large bunch celery, sliced thin
  • 1 cup pitted Medjool dates, chopped
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup pecans, toasted and roughly chopped
  • 1/4 cup fresh parsley, chopped
  • For the Dressing:
  • 3 tablespoons fresh lemon juice
  • 1/4 cup mayonnaise
  • 2 tablespoons avocado oil
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 clove garlic, minced

Instructions

  1. Toast the pecans in a dry skillet over medium heat for 3 to 5 minutes until fragrant. Remove from heat and let them cool completely.
  2. Prepare the dressing: In a small bowl, whisk together the lemon juice, mayonnaise, avocado oil, Dijon mustard, salt, pepper, and minced garlic until smooth.
  3. In a large bowl, combine the sliced celery, chopped dates, grated Parmesan cheese, toasted pecans, and fresh parsley.
  4. Pour the dressing over the salad ingredients. Gently toss everything together until the celery and other components are evenly coated.
  5. Serve the crunchy celery salad immediately for maximum crispness, or chill for 15 minutes to let the flavors meld.

Notes

  • For a vinaigrette-based dressing instead of creamy, replace the mayonnaise with 1/4 cup extra avocado oil and increase the lemon juice to 4 tablespoons.
  • If you do not have dates, substitute with dried cranberries or golden raisins for sweetness.
  • You can substitute walnuts for pecans if you prefer a different nut flavor.

Nutrition

Find it online: https://carlacooking.com/celery-salad-dates-parmesan-pecans/