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Celery Salad with lentils, dates and almonds - a delicious make ahead salad that keeps for several days in the fridge. Keep it vegan or add shaved pecorino! #celerysalad #lentilsalad #healthysalad #salad #vegansalad

Celery Salad with Lentils, Dates and Almonds

  • Author: Sylvia Fountaine
  • Prep Time: 25 mins
  • Total Time: 25 mins
  • Yield: 4-6 1x
  • Category: salad, vegan adaptable
  • Method: tossed
  • Cuisine: moroccan

Description

Celery Salad with lentils, dates and almonds – a delicious make ahead salad that keeps for several days in the fridge. Keep it vegan or add shaved pecorino!


Scale

Ingredients

  • 1 ½ cups cooked, cold lentils ( ¾ cup dry)
  • 68 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)

Dressing:

  • ¼ cup olive oil
  • 3 tablespoons lemon juice
  • 23 teaspoons honey or maple
  • 1 teaspoon cumin seeds, toasted, crushed (or use ground cumin)
  • salt and pepper to taste
  • aleppo chili flakes, to taste (or regular chili flakes)

Instructions

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.


Notes

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.

Keywords: celery salad, lentil salad, best celery salad recipe, celery date salad, celery salad recipes, vegan celery salad

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