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 ♥♥
Servings Prep Time
2servings 10minutes
Servings Prep Time
2servings 10minutes
  • 1/4cup raw almonds
  • 8large celery stalks, thinly sliced on a diagonalseparate leaves and set aside
  • 4cups watercress, chopped
  • 3pitted dates, chopped
  • 3tbsp. fresh lemon juice
  • Sea salt and pepper to taste
  • 1ounce Parmesan cheese, shaved
  • 3tbsp. extra virgin olive oil
  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 servingCalories: 395Total 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