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.

Print Recipe

Celery, Date & Almond Watercress Salad

This recipe 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. 2 Earthfoods per serving ♥♥

Course

Dinner, Lunch

Prep Time

10 minutes

Servings

servings

Ingredients

• 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

Course Dinner, Lunch Prep Time 10 minutes Servings servings Ingredients 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

Instructions

1. 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! 🙂
2. 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.

   

Recipe Notes

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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