I’ve had a bit of a celery fetish happening lately! Here it is the star of the salad paired with lentils and dates and crunchy almonds. Shaved pecorino adds a delicious depth but if going vegan, feel free to leave it out. The nice thing is you can make a batch to have on hand during the busy week, because it actually tastes great, if not better, a couple of days later! I thought my husband would snub this but he wholeheartedly gobbled it up. Always the true test. 🙂
Celery is so underrated! I love its crunchy salty texture and here in this salad it becomes the backbone for the other delicious ingredients.
This recipe was in inspired by an old classic over at Bon Appetit that I fiddled with by adding the lentils and toasted cumin seeds.
The salty celery, the sweet dates, the toasted crunch almonds and the subtle spice all work together well.
Give it a whirl and see what you think!
So easy, so tasty! Who knew Celery Salad could taste this good?
RELATED: 20 Make-ahead Vegan Salads
- 1 ½ cups cooked, cold lentils ( ¾ cup dry)
- 6–8 celery stocks, thinly sliced at a diagonol, save the leaves ( 4 cups sliced)
- 8 medjool dates, finely chopped
- 3 green onions, sliced at a diagnol
- ½ cup toasted slivered ( or macrona) almonds
- ¼ cup shaved pecorino (or parmesan) cheese ( optional, but tasty)
To cook lentils, place 3/4 cup dry lentils in a medium pot filled with 3 cups of salted water. Bring to a boil, cover, simmer on low until tender, 20-25 minutes. ( Small lentils will cook faster, check after 15 minutes). Drain, cool.
Place salad ingredients in a serving bowl. Add dressing ingredients, tossing gently and well to combine.
Taste. Adjust salt, sweetness and spice level to your liking. Give the salad a little time for flavors to meld ( 10-15 minutes) and re-taste, adjusting.
If making ahead, be sure to taste again, right before serving- the lentils have a tendency to soak up the salt, so you may need to add more if serving the next day.
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