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!
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!