Summer salads often get all the hype, but I’m here for winter vegetables. I’m even a proud celery enthusiast. This salad is crunchy, lemony, sweet , and nutty. It keeps well in the fridge, just make sure to add the nuts right before serving so they keep their satisfying crunch.
Celery and Kohlrabi Salad with Dates and Toasted Nuts
Serves 4-6
Ingredients:
6-7 stalks celery, plus any leaves if attached
1 large kohlrabi or 2 small
5-6 large Medjool dates, pitted
Juice of 1 lemon, or to taste
2 Tbsps extra virgin olive oil
¾ tsp kosher salt
Black pepper, to taste
½ cup toasted almonds, chopped
2 Tbsps toasted sesame seeds
Directions:
Thinly slice celery stalks on the bias.
Peel the kohlrabi, then julienne it by slicing it into thin rounds, and then slicing the rounds into thin strips.
Chop the dates.
Combine the sliced celery, kohlrabi, and chopped dates in a bowl.
Add lemon juice, olive oill, salt, and pepper to the salad. Toss until well combined. If making ahead, place in an airtight container in the fridge. Salad keeps for 2-3 days.
Right before serving top the salad with chopped almonds and toasted sesame seeds.
Suggested dditions and substitutions:
- Add feta cheese crumbles
- Swap kohlrabi for 3 additional stalks celery, or for 1 head of fennel, or for 1 apple
- Swap almonds for toasted hazelnuts or walnuts
- Swap toasted sesame seeds for 1 Tbsp nigella seeds
