Fennel and Celery Salad
Published May 05, 2023, Updated Jul 17, 2023
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This fennel and celery salad is loaded with medjool dates, almonds, fresh parsley and shaved parmesan. It’s crunchy, sweet, savory and so easy to whip up!
Sharing another oldie that recently got an upgrade. This fennel and celery salad was first posted back in 2015… crazy to think that was 8 years ago!
This salad is very different than most of the salads I share here on EBF. There are no leafy greens and the star ingredients are celery and fennel. But it’s sooo good and is definitely one of the best salads I’ve ever shared… seriously, I can’t wait for you to try it!
This fennel and celery salad is loaded with a huge amount of crunch-factor from the fresh celery, raw fennel and roasted almonds. This crunchiness combined with a light and fresh dressing, sweetness from the dates and a salty, savory flavor from the parmesan is perfection.
The salad is meant to serve four people, yet I ate the whole thing in a matter of two days… by myself. Oops.
If you’re new to fennel, it’s a versatile vegetable with a mild licorice flavor that offers numerous health benefits. Low in calories and high in fiber, it’s an excellent choice for weight management and digestion. Fennel is also a good source of vitamins and minerals like vitamin C, potassium, and manganese, and contains powerful antioxidants such as anethole, which has anti-inflammatory and anti-cancer properties.
- celery – celery provides a delightful crunch and is rich in antioxidants, vitamins, and minerals, making it a healthy addition to any salad. We’re just using the celery hearts in this recipe, which are the inner ribs of the celery, so you can remove the outer ribs and celery leaves before slicing. The inner ribs more tender and less bitter than the outer celery stalks.
- fennel – with its subtle licorice flavor, fennel adds an aromatic touch to the salad while also contributing a wealth of nutrients like vitamin C, potassium and fiber. We’re just using the fennel bulb in this recipe, so make sure to trim your fennel before slicing.
- medjool dates – this naturally sweet and chewy fruit not only add a touch of natural sweetness but also provides a good source of fiber and various essential minerals.
- raw almonds – almonds bring a satisfying crunch to the salad while also adding healthy fats, plant-based protein and essential nutrients like vitamin E and magnesium. Feel free to swap the almonds with other nuts like walnuts, pecans or cashews.
- fresh parsley – this herb gives the salad a burst of fresh flavor and color, while also containing beneficial vitamins and antioxidants.
- lemon juice – instead of a dressing, we’re drizzling this salad with fresh lemon juice and olive oil. Make sure to use freshly squeezed lemon juice for the best flavor!
- salt & black pepper – to bring all the flavors together.
- crushed red pepper – this is optional, but it adds a hint of spiciness to the salad.
- olive oil – a heart-healthy fat that adds a rich, smooth taste to the salad and also helps to absorb the fat-soluble nutrients from the vegetables.
- parmesan-reggiano – shaved parmesan cheese adds a salty, umami depth to the salad while also providing a source of calcium and protein.
How to Make
Roast almonds: Preheat oven to 350°F. Place almonds on a baking sheet and toast for about 8-10 minutes. Almonds will turn golden brown. Remove from oven and allow the almonds to cool before coarsely chopping.
Slice: Using a sharp knife thinly slice your celery and fennel. Pro tip: slice the celery hearts on a diagonal angle so you get pretty slices!
Toss and serve: Add the celery, fennel, dates, almonds, lemon juice and parsley into a medium-sized bowl. Add salt, pepper and crushed red pepper. Drizzle on olive oil, add shaved parmesan and gently toss. Serve and enjoy!
What to Serve With Fennel and Celery Salad
This salad is so great because of how versatile it is. You can either add more ingredients to it for a hearty salad, eat it as is for something light and refreshing or enjoy it as a side dish with your favorite meal.
- Add protein: maple turmeric chicken, tempeh bacon, air fryer chickpeas
- On the side: balsamic glazed salmon, cauliflower grits with blackened shrimp, lentil loaf
- With a sandwich: autumn turkey sandwich, BBQ jackfruit sandwich, hearts of palm BBQ sandwich
- With soup: beef chili, brunswick stew, butternut squash soup, quinoa vegetable soup, vegetarian chili
How to Store Leftovers
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The salad may lose some crunchiness over time, so to retain the best texture, add almonds and parmesan just before serving.
Popular Salad Recipes to Try
- Jennifer Aniston Salad
- Garlicky Kale Salad
- Creamy Cucumber Salad
- Easy Cucumber Salad
- Easy Spinach Salad
- Roasted Broccoli Quinoa Salad
- Kale Caesar Salad
- Tabbouleh Salad
- Fig Salad with Arugula and Goat Cheese
- Fall Quinoa Spinach Salad
Be sure to check out the full collection of salad recipes on EBF!
Fennel and Celery Salad
- 6 celery heart stalks, about 1 ½ cups
- 1 medium fennel bulb, trimmed (about 1 cup)
- 4 medjool dates, pitted and chopped
- ½ cup raw almonds
- 1 Tablespoon fresh parsley, chopped
- 1 lemon, juiced
- ½ teaspoon sea salt, or kosher salt
- ¼ teaspoon pepper
- ¼ teaspoon crushed red pepper, optional
- 2 Tablespoons extra virgin olive oil
- 1 oz Parmesan-Reggiano, shaved
- Preheat oven to 350°F. Place almonds on a baking sheet and toast for about 8-10 minutes. Almonds will turn golden brown. Remove from oven and allow the almonds to cool before coarsely chopping.
- Thinly slice your celery and fennel. Pro tip: slice the celery hearts on a diagonal angle so you get pretty slices.
- Add the celery, fennel, dates, almonds, lemon juice and parsley into a medium sized bowl. Add salt, pepper and crushed red pepper. Drizzle on olive oil, add shaved Parmesan and gently toss. Serve and enjoy!
Nutrition information is automatically calculated, so should only be used as an approximation.