Celery Salad with Lentils, Dates and Almonds Recipe
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!
How to Make the Best Celery Salad with Lentils, Dates and Almonds
This celery salad with lentils, dates and almonds is a refreshing and hearty dish that proves celery deserves a starring role on your table. The combination of crisp celery, earthy lentils, sweet dates, and crunchy almonds creates a symphony of textures and flavors inspired by Moroccan cuisine.
What makes this salad truly special is its make-ahead friendly nature—it actually gets better as it sits, allowing the cumin-lemon dressing to infuse every ingredient. The natural sweetness of the Medjool dates pairs beautifully with the subtle heat from aleppo chili flakes, while the toasted almonds add a satisfying crunch that elevates every bite.
Whether you’re looking for a healthy lunch option, a unique side dish for dinner guests, or a nutritious meal prep staple, this salad delivers. Keep it fully vegan or add a sprinkle of shaved pecorino for an extra layer of savory goodness—either way, you’re in for a treat.
Celery Salad with Lentils, Dates and Almonds
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!
Ingredients
Salad
Dressing
Instructions
Prepare the Lentils
- Place ¾ cup dry lentils in a medium pot filled with 3 cups of salted water. Bring to a boil, cover, and simmer on low until tender, 20-25 minutes. Small lentils will cook faster, so check after 15 minutes.
- Drain the lentils and let them cool completely before using.
Assemble the Salad
- Place the cooled lentils, sliced celery, chopped dates, green onions, toasted almonds, and shaved cheese (if using) in a large serving bowl.
- Add the olive oil, lemon juice, honey, crushed cumin, salt, pepper, and chili flakes to the bowl. Toss gently but thoroughly to combine.
- Taste and adjust the salt, sweetness, and spice level to your liking. Let the salad rest for 10-15 minutes for the flavors to meld, then taste again and adjust as needed.
Notes
- This salad keeps well in the refrigerator for several days, making it perfect for meal prep.
- For a fully vegan version, simply omit the cheese and use maple syrup instead of honey.
- Marcona almonds make a delicious substitute for regular slivered almonds.
