Ingredients
- 8 long celery stalks
- ½ cup raw almonds
- 4 Medjool dates
- 3 tablespoons fresh lemon juice
- ¼ teaspoon red pepper flakes
- Sea salt and freshly ground black pepper to taste
- 2 ounces Parmigiano-Reggiano cheese
- ¼ cup extra-virgin olive oil
Instructions
- Soak celery in ice water for about 20 minutes to enhance crispness. Drain and pat dry.
- Toast almonds in a medium skillet over medium heat until fragrant (about 5-7 minutes). Chop finely.
- In a bowl, combine drained celery, reserved leaves, chopped almonds, chopped dates, lemon juice, and red pepper flakes. Season with salt and pepper.
- Gently toss in shaved Parmesan cheese and olive oil until well mixed. Adjust seasoning if needed.
- Serve at room temperature or chilled.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 280
- Sugar: 9g
- Sodium: 250mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 10mg