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Celery Pecan Parmesan Salad

Celery Pecan Parmesan Salad

Makes 8 cups
Course Appetizer, Salad, Side Dish
Cuisine American, antiinflammatory, appetizer, Barbecue, gluten free, keto, low carb, low fat, Mediterranean, plant based, vegetarian
Keyword 30 Minute Meal, 5 Ingredients, Anti Cancer, Anti Inflammatory, Barbecue, Celery, Detox, Holiday, Lemon, Low Carb, side dish, Vegetarian
Prep Time 15 minutes
Servings 8 1 cup servings
Calories 182 kcal

Ingredients

Dressing:

  • Zest of 1 lemon
  • Juice of 2-3 lemons about ¼ cup fresh lemon juice
  • Large shallot minced
  • 1/2 tsp sea salt
  • 1/2 tsp ground pepper
  • 1 tsp celery seed
  • ¼ cup good olive oil

Salad Ingredients:

  • 6 cups of thinly sliced celery hearts ends trimmed, with leaves intact
  • 3 ounces good parmesan cheese preferably Parmigiano Reggiano
  • 1 cup whole flat leaf Italian parsley leaves
  • 2/3 cup toasted chopped pecans

Instructions

  1. -Place dressing ingredients in a small jar and shake well
  2. -Thinly slice celery, or run through food processor using slice blade
  3. -In a large bowl, toss celery with dressing ingredients, cover and refrigerate for one hour
    Marinating Celery With Dressing
  4. -Taste celery, and adjust for salt if needed
    Marinated Celery Salad
  5. -Transfer celery to serving platter, and top with parmesan by shaving with a peeler
    Parmigiano Reggiano
  6. -Scatter parsley leaves and pecans over salad, and serve
    Toasted Pecans