Ingredients
Scale
- 10 stalks of celery
- ½ cup walnuts or pecans (coarsely chopped)
- 6 Medjool dates (pitted and roughly chopped)
- ½ cup feta cheese (crumbled)
- 1 shallot (thinly sliced)
- Juice from 1 lemon
- 1 tablespoon white apple vinegar
- ¼ cup extra-virgin olive oil
- ⅛ teaspoon red pepper flakes
- Kosher salt and freshly cracked black pepper to taste
Instructions
- Prepare the celery by slicing the stalks thinly and chopping the leaves. For wilted celery, soak in ice water.
- Toast the nuts in a medium skillet over medium heat for 2–4 minutes until fragrant.
- In a mixing bowl, combine sliced celery, shallot, chopped nuts, dates, feta cheese, lemon juice, vinegar, olive oil, and red pepper flakes. Season with salt and pepper.
- Toss everything together until well combined. Serve immediately or chill briefly before serving.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 6g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 10mg