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+ servings
Close up image of fennel and celery salad in white serving bowl.
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5 from 1 vote

Fennel and Celery Salad

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!
Prep Time20 minutes
Total Time20 minutes
Course: Salad
Cuisine: American
Keyword: fennel and celery salad
Servings: 4


  • 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.
    Roasted almonds on a baking tray.
  • Thinly slice your celery and fennel. Pro tip: slice the celery hearts on a diagonal angle so you get pretty slices.
    Woman's hands slicing fennel and celery on a wooden cutting board.
  • 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!
    Woman's hands mixing fennel and celery salad in serving bowl.


Recipe inspired and adapted from Bon Appétit.


Serving: 1/4 of recipe | Calories: 263kcal | Carbohydrates: 23g | Protein: 7g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Sodium: 500mg | Potassium: 572mg | Fiber: 6g | Sugar: 14g