celery walnut salad

Walnut Celery Salad – Healthy and flavor-filled

Walnut Celery Salad is a crunchy flavor-filled way to get plenty of fiber, antioxidants, and other nutrients your body craves.

In this recipe, you want to add the celery leaves as well as the stalks. The leaves are a good source of vitamins A, C, and K, plus folate and potassium. The stalks will provide plenty of fiber, so be sure to cut the slices thin to make those long strings easier to digest. And of course, you get more vitamin C from the lemon and zest and healthy omega 3s from the walnuts.

This salad is better if you let it sit a little before serving. The salt and lemon juice in the first step draw out some of the water, enhancing the celery taste. Allowing the dressing to sit softens the celery seeds and gives all of the flavors a chance to blend.

Walnut Celery Salad Ingredients

  • 5-6 cups celery with leaves, thinly sliced
  • 1 tablespoon fresh lemon juice
  • pinch kosher salt
  • 1/2 cup extra virgin olive oil
  • 1/4 cup fresh lemon juice
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon lemon zest (See Lea’s tip in the comments below)
  • 1 teaspoon celery seed
  • 1/2 teaspoon celery salt
  • 2/3 cup walnuts, chopped
  • 4 ounces Parmesan cheese, grated with a vegetable peeler

Directions

  1. Thinly chop celery, place in a bowl, and toss with 1 tablespoon lemon juice and a pinch of salt. Set aside for at least 20 minutes.
  2. In a small bowl, combine olive oil, lemon juice, Worcestershire sauce, lemon zest, celery seed, and celery salt. Set aside.
  3. Toast walnuts in a small skillet over medium heat for a few minutes.
  4. Pour dressing over celery, top with walnuts, and Parmesan cheese just before serving. 

Always use organic fruits and vegetables in your recipes.

Do you live in one of these Southern California Cities? Aguanga, Fallbrook, Hemet, Homeland, Lake Elsinore, Menifee, Murrieta, Temecula, Wildomar, or Winchester.  If you do, you can use the local organic fruits and vegetables in our harvest deliveries for these recipes.

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About Audrey Humaciu

Audrey is the Editor in Chef at That Recipe and VP of Creativity and Sarcasm at Munofore. When she’s not blogging about her eclectic interests from cooking and crafting to ornamental horticulture and the idiosyncrasies of the American language, she’s just your typical 40 something mom livin’ the life in the California burbs… without the minivan and overpriced coffee.

2 Comments

  1. Lea Cutshall on May 11, 2021 at 10:43 pm

    This recipe tastes much better than it sounds if you use Harvest2U organic Celery straight from the farm! Two things I changed. First chop the celery and leaves extra fine.(think tabouli). I used lemon juice as recomended, but it did not mellow the bitterness of the leaves enough for me. I added the juice of a lime, plus some wedges in my lunch prepped containers to add later as necessary. Yumm.

    • Randy Farrar on May 14, 2021 at 4:10 pm

      Thank you Lea! What great advice. I will highlight your tip in the recipe.

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