4.7 from 6 votes
Celery Salad with Greek Yogurt Dressing
If you want to add a bit of sweetness a handful of golden raisins is a nice touch, but not required. Make this cooling salad on a warm day and serve with grilled chicken.
Prep Time
10 mins
Total Time
10 mins
Servings:
6
Calories:
966 kcal
Course:
Side Dish
Cuisine:
Mediterranean
Ingredients
For the Dressing
- 3 garlic large cloves
- 1/4 cup yogurt plain, Greek
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 teaspoon Aleppo pepper
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper freshly ground
For the Salad
- 1/2 cup almonds slivered
- 1 celery about 10 to 12 stalks) thinly sliced, leaves reserved, bunch
- 3 scallion white and green parts thinly sliced
- 1/3 cup mint plus more for garnish, chopped, fresh leaves
Instructions
- Make the dressing: Peel the garlic cloves then finely mince them. Take the flat side of your knife and drag it across the minced garlic multiple times until it becomes a paste. Add it to a medium bowl. Add the yogurt, lemon juice, olive oil, Aleppo pepper, kosher salt, and freshly ground black pepper to the bowl with the garlic paste. Whisk together until well combined.
- Toast the nuts: Set a small dry skillet over medium heat and add the slivered almonds. Toss occasionally over the next 2 to 4 minutes, until the almonds are golden brown and fragrant. Transfer to a plate to cool.
- Make the Salad: To the bowl with the dressing add the thinly sliced celery stalks, thinly sliced scallions, and chopped mint. Reserve two tablespoons of slivered almonds for garnish, add the remaining almonds to the bowl. Use a rubber spatula and stir to combine making sure you coat all the vegetables evenly. Garnish with additional mint, remaining two tablespoons of slivered almonds, and 1/3 cup roughly chopped celery leaves. Serve immediately.
Cup of Yum
Notes
- The salad will stay crunchy for a long time, but the dressing will get watery. If you want to make this ahead of time and take it somewhere either wait to add the dressing until just before serving or spread the dressing on a plate and top it with the vegetable herb mixture, then season lightly with olive oil, salt, and pepper.
- Fruit like golden grapes, or finely chopped dates or apricots go well in this salad. Don’t be afraid to experiment with add-ins.
- to browse quality Mediterranean ingredients including
- olive oils
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- honey
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- jams
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- Make ahead: The salad will stay crunchy for a long time, but the dressing will get watery. If you want to make this ahead of time and take it somewhere either wait to add the dressing until just before serving or spread the dressing on a plate and top it with the vegetable herb mixture, then season lightly with olive oil, salt, and pepper.
- Optional Add-Ins: Fruit like golden grapes, or finely chopped dates or apricots go well in this salad. Don’t be afraid to experiment with add-ins.
- Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.
Nutrition Information
Calories
96.6kcal
(5%)
Carbohydrates
6.3g
(2%)
Protein
3.7g
(7%)
Fat
7.1g
(11%)
Saturated Fat
0.7g
(4%)
Polyunsaturated Fat
1.5g
(9%)
Monounsaturated Fat
4.6g
(23%)
Trans Fat
0.002g
(0%)
Cholesterol
0.4mg
(0%)
Sodium
268.4mg
(11%)
Potassium
332.8mg
(7%)
Fiber
2.9g
(12%)
Sugar
2g
(4%)
Vitamin A
625.2IU
(13%)
Vitamin C
5.8mg
(6%)
Calcium
80.3mg
(8%)
Iron
0.8mg
(4%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 966
% Daily Value*
| Calories | 96.6kcal | 5% |
| Carbohydrates | 6.3g | 2% |
| Protein | 3.7g | 7% |
| Fat | 7.1g | 11% |
| Saturated Fat | 0.7g | 4% |
| Polyunsaturated Fat | 1.5g | 9% |
| Monounsaturated Fat | 4.6g | 23% |
| Trans Fat | 0.002g | 0% |
| Cholesterol | 0.4mg | 0% |
| Sodium | 268.4mg | 11% |
| Potassium | 332.8mg | 7% |
| Fiber | 2.9g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 625.2IU | 13% |
| Vitamin C | 5.8mg | 6% |
| Calcium | 80.3mg | 8% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.