Celery Salad

This celery salad makes wholesome veggies craveable! With layers of texture and flavor, it’s the perfect side for lunch, dinner, or anything in between.

Print Pin

Course: Appetizer, Side Dish

Cuisine: American

Keyword: celery salad

Prep Time: 10

Total Time: 10

Servings:

Calories: 237kcal

Author: Louisa

Equipment

Ingredients

For the salad:

3 cups romaine lettuce, chopped
3 cucumbers, diced
1 bunch celery, thinly sliced
1 15-oz can chickpeas, drained and rinsed
1/3 cup feta cheese crumbles (plus extra for garnish)
1 avocado, cubed

For the dressing:

1/2 cup fresh dill, chopped
1/2 lemon, juiced
2 cloves garlic, minced
1 small shallot, peeled and chopped
1 tbsp Dijon mustard
1 tbsp red wine vinegar
1/2 cup olive oil
Salt to taste
Black pepper to taste

Instructions

Blend all the dressing ingredients until smooth. Set aside.
Add all the salad ingredients to a bowl.
Pour the dill dressing over the salad ingredients and gently toss until everything is evenly coated.
Serve with more crumbled feta cheese on top, and you're done!

Notes

Rinse the bunch of celery, trim the ends of the stalks, and use the rest for this salad. Yes, including the celery leaves!
Those stringy bits on celery can ruin the texture of the celery salad. The solution? Just use a vegetable peeler to scrape off the exterior of the stalks before slicing.
To keep celery crisp, separate the stalks one to two days after purchasing your bunch. Wash, trim the ends, then store them in cold water in an airtight container in the fridge.

Nutrition