Celery Salad with Lentils, Dates and Almonds
Total Time
25 minutes
Prep Time
25 minutes
Rating
5 out of 5 stars
(42)
Ingredients
4 servings
- 1 ½ cups cooked, cold lentils ( ¾ cup dry)
- 6-8 celery stalks, thinly sliced at a diagonal, save the leaves ( 4 cups sliced)
- 8 Medjool dates, finely chopped
- 3 green onions, sliced at a diagonal
- ½ cup toasted slivered ( or macrona) almonds
- ¼ cup shaved pecorino (or parmesan) cheese ( optional, but tasty)
- ¼ cup olive oil
- 3 tablespoons lemon juice
- 2-3 teaspoons honey or maple
- 1 teaspoon cumin seeds, toasted, crushed (or use ground cumin)
- salt and pepper to taste
- aleppo chili flakes, to taste (or regular chili flakes)
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Preparation
Step 1
To cook lentils, place 3/4 cup dry lentils in a medium pot filled with 3 cups of salted water. Bring to a boil, cover, simmer on low until tender, 20-25 minutes. ( Small lentils will cook faster, check after 15 minutes). Drain, cool.
Step 2
Place salad ingredients in a serving bowl. Add dressing ingredients, tossing gently and well to combine.
Step 3
Taste. Adjust salt, sweetness and spice level to your liking. Give the salad a little time for flavors to meld ( 10-15 minutes) and re-taste, adjusting.
Step 4
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