Celery, Date & Almond Watercress Salad
A good source of fiber, manganese, magnesium, potassium, calcium, B vitamins, and vitamins A, K and C, celery is oh so much more than “crunchy water”. Interestingly, the celery leaves contain the most vitamin C, calcium, and potassium, so please don’t discard them like I used to do!
There are so many different ways you can incorporate celery into your meals. One of the easiest is to make a celery salad! It doesn’t sound that appetizing, I know…but wait till you try this simple recipe.
It uses whole celery (including the leaves) and is tossed with chopped watercress, toasted almonds, a bit of shaved Parmesan cheese, and chopped dates. A simple dressing of lemon juice and extra virgin olive oil is all it needs to bring out the delicious flavor and allow for maximum nutrient absorption.
I served it for dinner alongside gluten free avocado toast topped with a sunny-side up egg and a dash of hot sauce.
This recipe was inspired by bonappetit.com.

Prep Time | 10 minutes |
Servings |
servings
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- 1/4 cup raw almonds
- 8 large celery stalks, thinly sliced on a diagonal separate leaves and set aside
- 4 cups watercress, chopped
- 3 pitted dates, chopped
- 3 tbsp. fresh lemon juice
- Sea salt and pepper to taste
- 1 ounce Parmesan cheese, shaved
- 3 tbsp. extra virgin olive oil
Ingredients
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- To toast almonds, you can use your toaster oven or toast in a 350° preheated oven. This will take a few minutes in the toaster oven or about 8–10 minutes in the oven. Stir occasionally, until golden brown. Watch carefully because they can burn in an instant! 🙂
- Toss almonds, celery, celery leaves, watercress, dates, and lemon juice in a medium bowl; season with salt and pepper. Add Parmesan and oil and toss gently.
Nutrition Facts per serving: Calories: 395; Total Fat: 32 g; Saturated Fat: 6 g; Sodium: 475 mg; Potassium: 1030 mg; Total Carbohydrate: 18 g; Dietary fiber: 7 g; Net Carbohydrates: 11 grams; Sugar: 11 g (0 grams added sugar); Protein: 12 g
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