Celery Salad with Parmesan and Toasted Hazelnuts

This low-carb, lectin-free celery salad is slowly becoming one of my go-to side dishes—crisp, refreshing, and full of flavor. I love how the paper-thin celery slices get tossed in the zesty lemon dressing and mixed with sweet bits of date, savory Parmigiano Reggiano, and crunchy, toasted, salted hazelnuts.

Every bite is a delightful mix of textures and flavors, and it’s light and low in calories, making it perfect for a relaxed weeknight dinner or even a chic get-together.

The Perfect Summer Salad

I love this salad for its simplicity and elegance. It’s both satisfying and light—an ideal side dish for warm-weather dinners, casual gatherings, or summer parties.

The crunchy, salty hazelnuts, infused with extra virgin olive oil and a touch of sweet paprika, are one of my favorite ways to top a salad or a nourishing bowl. In Danish restaurants, hazelnuts are often paired with savory dishes as a crunchy topping, and I’ve come to love this tradition too.

Parmigiano Reggiano adds a rich umami depth and a boost of protein, while just two Medjool dates bring a subtle touch of sweetness without significantly raising the carb or calorie count. I especially enjoy pairing this salad with roasted chicken for a light, easy summer dinner.

This celery salad provides 4.4 grams of dietary fiber and 6.8 grams of protein per serving (these quantities make 4 servings).

The Humble Celery Has Its Moment

In recent years, the humble celery has had a moment—some might say it’s become even more popular than cauliflower! Who would have thought?

Celery juice is still trending, and while I’ve tried it, I didn’t find it particularly beneficial for me—and truthfully, it felt like a lot of effort. That said, both my husband and I were surprised by how much we enjoyed the taste.

I usually use celery in soffritos and soups, but rarely in salads—aside from the occasional (modified) Waldorf. So when I started seeing celery salad trending, I knew I had to try it, and we loved it.

Celery is a lectin-free, very low-carb vegetable (one medium stalk has just 6 calories!), and when it’s sliced thinly and paired with crunch, sweetness, and umami, it becomes a wonderfully refreshing side dish—especially in the warmer months.

Nutritionally, celery is a good source of fiber (about 1.6g per cup), as well as vitamin K, potassium, and folate.

For this recipe, choose a fresh, vibrant bunch of celery—ideally from the farmers market. Celery has been consistently listed on the EWG’s Dirty Dozen due to pesticide contamination, so if possible, opt for organic celery with crisp, tender stalks (Note: It’s not on the 2025 Dirty Dozen List, but it’s not on the Clean Dozen either).

Ingredients You Need

For the hazelnuts:

• 1/2 cup roasted hazelnuts
• A drizzle of olive oil (for toasting the hazelnuts)
• Sea salt flakes, to taste
• 1/4 teaspoon paprika

For the dressing:

• 2 Medjool dates, finely chopped
• 3 tablespoons extra virgin olive oil
• 1 tablespoon lemon juice
• Zest of 1/2 organic lemon
• Salt and pepper, to taste

For the salad:

• 6–8 celery stalks (from a medium bunch)
• 1/2 cup finely grated Parmigiano Reggiano

Step by Step Instructions With Pictures

Here are the step-by-step instructions, along with pictures, for making this celery salad recipe at home.

Toast the hazelnuts: Use roasted hazelnuts for this recipe. I like to roast them myself in the oven at 180°C (350°F) for about 10 minutes. You can leave the skins on or rub them off with a clean towel—either way is fine, as the skins are edible and won’t affect the flavor. Roughly chop the roasted hazelnuts.

In a small skillet over medium heat, add a drizzle of olive oil and toast the hazelnuts for 3–4 minutes, just until golden and fragrant. Since they’re already roasted, you only need to warm them up and infuse them with the oil. Remove from heat and season with paprika and sea salt flakes. Set aside to cool.

Make the dressing: Zest the lemon before juicing it. In a small jar, combine the chopped dates, olive oil, lemon juice, lemon zest, salt, and pepper. Seal the jar and shake well until the dressing emulsifies.

Prepare the celery: Wash the celery stalks. When ready to assemble the salad, slice the celery very thinly on a sharp diagonal. Keep the slices in iced water until just before mixing to maintain their crispness.

Assemble the salad: Drain the celery and pat dry with paper towels. Transfer to a large mixing bowl. Add the dressing, Parmigiano Reggiano, and cooled hazelnuts. Toss gently to combine. Taste and adjust seasoning with extra sea salt flakes or a squeeze of lemon if desired.

Serve immediately as a nourishing and refreshing side dish. It pairs well with our Herb-Infused Grilled Spatchcock Chicken.

Tip for Meal Prep and Serving Celery Salad

I don’t recommend assembling this salad in advance, as the celery can lose its freshness and the hazelnuts will soften.

If you’re bringing it to a potluck, party, or prepping it ahead of time, simply prepare the components separately—the toasted hazelnuts, dressing, grated Parmigiano, and sliced celery—and combine everything just before serving for the best texture and flavor.

I hope you love this celery salad as much as we do!

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