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A bowl of fennel and celery salad in a white bowl. A spoon is sticking out of the bowl.
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5 from 1 vote

Fennel and Celery Salad with Dates and Shaved Parmesan

This is hands-down the best celery salad! It's crunchy, sweet, savory and perfect for serving to guests. No one has to know how simple it is to make!
Prep Time20 mins
Total Time20 mins
Servings: 4
Calories: 286kcal


  • 6 DOLE celery heart stalks about 1 1/2 cups
  • 1 medium fennel bulb trimmed (about 1 cup)
  • 4 Medjool dates pitted and chopped
  • 1/2 cup raw almonds
  • 2 Tablespoons olive oil
  • 1 Tablespoon fresh parsley chopped
  • 1 lemon juiced
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon crushed red pepper optional
  • 1 oz Parmesan-Reggiano shaved


  • Preheat oven to 350°. 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. Make sure you 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!


Recipe inspired and adapted from Bon Appétit.


Serving: 1/4 of recipe | Calories: 286kcal | Carbohydrates: 29g | Protein: 8g | Fat: 18g | Fiber: 6g | Sugar: 21g