Bright, Sweet, and Full of Texture — Ready in 20 Minutes
This is the kind of salad that surprises people: crisp, cool, and refreshing, with just enough richness and sweetness to keep every bite interesting. It’s all about balance — the salty Parmesan, the tart apple, the soft chew of dates, and the crunch from celery and cucumbers. A simple lemon vinaigrette ties it all together, and walnuts bring the perfect final touch.
Serve this on its own for a light lunch or as a side to grilled chicken or fish.
Prep Time: 20 minutes
No cooking required. Just fresh, simple ingredients and a good knife.
Ingredients
Serves 4
For the Salad:
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4 celery stalks, thinly sliced
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1/2 English cucumber, halved lengthwise and thinly sliced
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1 crisp apple (like Honeycrisp or Pink Lady), cored and thinly sliced
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6 Medjool dates, pitted and sliced into slivers
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1/3 cup Parmesan cheese, shaved or finely grated
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1/3 cup walnuts, roughly chopped
For the Dressing:
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3 tablespoons extra virgin olive oil
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1 tablespoon freshly squeezed lemon juice
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Zest of 1 lemon
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Salt and freshly ground black pepper, to taste
Instructions
1. Make the dressing:
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, a pinch of salt, and a few cracks of black pepper until emulsified. Taste and adjust seasoning as needed.
2. Prepare the salad:
In a large mixing bowl, combine the celery, cucumber, apple slices, and dates. Drizzle with the dressing and gently toss until everything is lightly coated.
3. Finish and serve:
Transfer the salad to a serving platter or shallow bowl. Scatter the Parmesan shavings and walnuts over the top just before serving.
Optional: Add a final squeeze of lemon or a light drizzle of olive oil if you’re feeling generous.
Tip from Penna:
For extra finesse, slice your celery on the diagonal and use a Y-peeler to shave the Parmesan into delicate ribbons. Little details make a big difference.