Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Celery Salad with Parmesan and Toasted Hazelnuts

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Description

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.

Ingredients

  • 1/2 cup roasted hazelnuts
  • A drizzle of olive oil (for toasting the hazelnuts)
  • Sea salt flakes, to taste
  • 1/4 teaspoon paprika
  • 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
  • 6–8 celery stalks (from a medium bunch)
  • 1/2 cup finely grated Parmigiano Reggiano

Instructions

  1. 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.
  2. Infuse the 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.
  3. 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.
  4. 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 serving to maintain their crispness.
  5. 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.
  6. Serve: Serve immediately as a refreshing side dish.

Notes

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.

Find it online: https://creativeinmykitchen.com/celery-salad/