Celery, Date & Hazelnut Salad

This crunchy celery salad has quickly become one of my favorite seasonal salad recipes of the summer. If you've ever picked up a big bunch of fresh, vibrant celery at the farmers market or found it tucked inside your CSA share, this is the recipe to make. Crisp celery, toasted hazelnuts, sweet Medjool dates, and salty Parmesan come together in the most delicious way, creating a fresh, flavor-packed salad with an absolutely irresistible crunch. I honestly can't get enough of it.

One of my favorite things about this salad is that it's even better after a day or two in the fridge, making it perfect for meal prep or busy weeknights. Toss together a batch on Sunday and enjoy it throughout the week alongside grilled chicken, steak, fresh fish, or a simple summer soup. It's also hearty enough to bring to picnics, potlucks, or backyard barbecues because it holds up beautifully without getting soggy.

As someone who loves cooking with straight from the farm, recipes like this remind me that the best meals don't have to be complicated. A handful of fresh, high-quality ingredients can create something truly special. The crisp celery is loaded with fiber and antioxidants, the hazelnuts add healthy fats and satisfying crunch, the dates bring natural sweetness, and the Parmesan ties everything together with rich, savory flavor.

Whether you're shopping your local farmers market, unpacking your weekly CSA box, or simply looking for new ways to enjoy fresh summer vegetables, this easy celery salad is one you'll find yourself making on repeat.

Here's to celebrating summer's celery harvest, one crunchy bite at a time!

Celery Date & Hazelnut Salad

Prep Time: 15 minutes
Cook Time: 0 minutes
Serves: 4

Ingredients

  • 8 long celery stalks, leaves removed and sliced into 1/4 inch pieces

  • 1/2 cup roasted hazelnuts, roughly chopped

  • 4 Medjool dates, pitted and roughly chopped

  • 2 Tablespoons fresh lemon juice

  • 1 teaspoon maple syrup

  • 3 Tablespoons extra virgin olive oil

  • 1/2 teaspoon unrefined salt

  • 1/3 cup freshly grated parmesan cheese

  • salt and pepper to taste

Preparation

  1. Place the chopped celery in a bowl with the hazelnuts and dates.

  2. Meanwhile whisk together the lemon juice, maple syrup, olive oil and salt in a small bowl. Drizzle over the salad. Top with the grated parmesan cheese and extra salt and pepper to taste.

  3. This salad tastes best after its been sitting at room temperature for about 20 minutes.

Notes

This salad will keep in the fridge for 7 days.

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