Crunchy Celery Salad Recipe
This Crunchy Celery Salad is foolproof. With a few ingredients, this celery salad is transformed into fresh flavors and delightful textures, all tossed with a tangy citrus vinaigrette. It is amazingly fresh, flavorful, and wonderfully crunchy; this simple salad is anything but boring!

This Crunchy Celery Salad… and more
These days, the “new salad” on menus in upscale restaurants (across the city of Charleston) is this so-called celery salad. It is a simple salad, with easy-to-find ingredients, and it’s tossed with a lemon vinaigrette, which happens to be our favorite. So we decided to make our own version of a celery salad, and added some pumpkin seeds to add a “touch of fall” to it.
This Celery Salad is loaded with thinly sliced celery, sweet chopped dates, crunchy slivered almonds, pumpkin seeds, and salty pecorino cheese. Then toss it with a bright, tangy lemon vinaigrette. YUM! So good, you won’t be able to stop eating it.
We have to tell you… It turned out fantastic! Everyone gave it a thumbs up. Juicy, crunchy, a bit salty with sweetness – all the deliciousness you would expect from a crunchy salad.
QUICK TIPS…
- Keep this celery salad chilled and marinate for at least one hour (or more) before serving.
- It’s even better the next day, too.
- Keep in mind, you can substitute some of the ingredients to your preference. See our ingredients and notes below.
- If you want a few more celery recipes, try our Celery Soup, it too is very nutritious and flavorful.

Ingredients & Notes for Crunchy Celery Salad
- Celery: Use two full bulbs of celery for this recipe. Rinse well and clean each celery stalk before slicing. Slice and discard the ends of each bulb. Then slice the celery thinly, up to 1/4 inch thick. Don’t forget to add those celery leaves! They are loaded with nutrients and vitamins.
- Medjool Dates: We tossed in about 1/3 cup of chopped Medjool dates. But if you don’t care to use dates or don’t have any on hand, you can substitute raisins, dried cranberries, dried cherries, or currants.
- Slivered Almonds: Toss in about 1/3 cup of slivered almonds. If you prefer, you can toss in walnuts or pecans instead of almonds.
- Pumpkin Seeds: It’s the fall season, so we add a touch of fall with pumpkin seeds for extra crunch and flavor. We tossed in 1/4 cup, and it was enough.
- Extra Virgin Olive Oil: For the vinaigrette, we use only the best-quality extra virgin olive oil for the best flavor. We added 1/4 cup of olive oil. This salad needs a good amount of olive oil to give the celery a rich flavor.
- Lemon Juice: We prefer to juice one lemon for the vinaigrette. It offers a bright, lemony flavor that is refreshing and delicious.
- Honey: We use 2 tablespoons of honey to balance the acidity in the vinaigrette.
- Pecorino Cheese: Add a few cubes of pecorino cheese and then some shavings on top. **If you prefer, you can add shavings of parmesan cheese instead.
- Salt & Pepper: Season with salt and black pepper to taste.

How to Make Crunchy Celery Salad?
This is an overview of the steps to make a crunchy celery salad. Find our full details below!
- Rinse each celery stalk, cut off the ends, and discard them. Then you can use a paper towel to lightly dry them or shake off excess water. Next, on a cutting board, take a few stalks at a time and slice them thinly, or up to 1/4 inch thick. Transfer them into a mixing bowl.

2. Chop and measure 1/3 cup of the dates (about 3 dates).
3. Then chop some pecorino cheese into small pieces; don’t use too much, or the salad could become too salty.
4. Next, measure the slivered almonds and pumpkin seeds. Set these aside.

5. For a pretty presentation, add the olive oil, lemon juice, honey, and salt and pepper to the sliced celery in the mixing bowl. Toss to combine. Then top with the slivered almonds, pumpkin seeds, chopped dates, and chopped pecorino cheese. Cover with clear wrap and let the celery marinate for at least 1 hour before serving.
6. When ready to serve, toss the entire salad and add a few pecorino shavings on top. Then serve.

FAQ’s
- What is the best way to store this salad? Cover with clear wrap and store in the refrigerator for up to 3-4 days. You can also transfer the salad to a sealed container.
- Can we toss in other crunchy ingredients? Sure, try tossing in your favorite nuts, cranberries, seeds, and even the cheese.
- Can we freeze this salad? No, we prefer you don’t. Salads, in general, don’t do well when frozen.

A Delicious Crunchy Salad Everyone Will Enjoy…
This celery salad is ideal to make and serve all season long. It is new and so interesting with all its textures and flavors. Go ahead and toss in your favorite trail mix. Your family and friends will love this salad. Try this recipe – and let us know!
ENJOY!
Your comments help us! Have you tried this most delicious Crunchy Celery Salad? Let us know and leave a comment below, and don’t forget the stars! We’d love to hear from you, and it benefits everyone who reads them. Follow us on Instagram, Pinterest, and Facebook.
Craving More Fall Salads?
Try a few more from 2 Sisters Recipes…
Crunchy Celery Salad
This Crunchy Celery Salad is packed with fresh flavors and textures. Loaded with sliced celery, sweet chopped dates, crunchy slivered almonds, pumpkin seeds, and salty pecorino cheese, all topped with a tangy lemon vinaigrette. Refreshing and flavorful, an ideal salad as a side dish to any meal.
Ingredients
- 2 bunches of celery - sliced 1/4-inch thick
- 1/3 cup chopped Medjool dates
- 1/4 cup pumpkin seeds
- 1/3 cup slivered almonds, or walnuts or pecans
- 3 to 4 Tbsp. lemon juice
- 1/4 cup extra virgin olive oil
- 2 Tbsp. honey
- 3 Tbsp. of shavings of pecorino cheese
- salt and pepper to taste
Instructions
1. Rinse each celery stalk, cut off the ends and discard them. Then you can use a paper towel to dry them or shake off excess water. Next, on a cutting board, take a few stalks together at a time, and slice them thinly or up to 1/4-inch thick. Transfer them into a mixing bowl.
2. Chop and measure 1/3 cup of the dates (about 3 dates).
3. Then chop some pecorino cheese into small pieces; don't use too much, or the salad could become too salty.
4. Next, measure the slivered almonds and pumpkin seeds. Set these aside.
5. For a pretty presentation, add the olive oil, lemon juice, honey, and salt and pepper to the sliced celery in the mixing bowl. Toss to combine.
6. Then toss on top, the slivered almonds, pumpkin seeds, chopped dates, and chopped pecorino cheese. Cover with clear wrap and let the celery marinate for at least 1 hour or more before serving.
Notes
RECIPE TIPS!
- Keep this celery salad chilled and marinate for at least one hour (or more) before serving.
- It's even better the next day, too.
- Keep in mind, you can substitute some of the ingredients to your preference. See our ingredients and notes below.
Nutrition Information:
Yield: 6 servings Serving Size: 1 servingsAmount Per Serving: Calories: 269Total Fat: 9.7gSaturated Fat: 1.8gCholesterol: 0mgCarbohydrates: 46gFiber: 6.6gProtein: 5.1g
Have a Delicious Day! 🙂
Thanks for stopping by… xo anna and liz
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Weeknight Dinners Made Easy
Tips & recipes for delicious meals . . . no matter your skill level!
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Weeknight Dinners Made Easy
Tips & recipes for delicious meals . . . no matter your skill level!







