Ingredients
Scale
- 8 long celery stalks
- ½ cup raw almonds
- 4 Medjool dates
- 3 tablespoons fresh lemon juice
- 2 ounces Parmigiano-Reggiano cheese
- ¼ cup extra-virgin olive oil
- ¼ teaspoon red pepper flakes
- Sea salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Soak the sliced celery in ice water for 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 coarsely.
- In a large bowl, combine drained celery, reserved leaves, chopped almonds, dates, lemon juice, red pepper flakes, salt, and pepper.
- Fold in shaved cheese and drizzle with olive oil; toss gently to combine.
- Taste and adjust seasoning as needed before serving chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Salad
- Method: Raw
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 7g
- Sodium: 190mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg