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 (sliced thin)
- Juice from 1 lemon
- 1 tablespoon white apple vinegar
- ¼ cup extra-virgin olive oil
- Red pepper flakes, salt, and pepper to taste
Instructions
- Prepare the celery by separating the leaves from the stalks, slicing the stalks thinly, and chopping the leaves.
- In a medium skillet over medium heat, toast the chopped walnuts or pecans until fragrant (about 2-4 minutes).
- In a mixing bowl, combine the sliced celery, shallot, nuts, dates, feta cheese, lemon juice, vinegar, olive oil, red pepper flakes, salt, and pepper. Toss well to combine.
- Serve immediately for maximum freshness or store nuts separately if preparing in advance.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 250
- Sugar: 7g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 15mg