We often find ourselves with leftover celery after making soups (anyone else?) and now we’ve found the tastiest way to use it up! This celery salad (with dates, mandarins, and pistachios, oh my!) is SO fresh, bright, and crunchy that you’ll wish you had leftover celery every week!
It’s the perfect simple side or appetizer to pair with richer entrées. It comes together in just 15 minutes and requires just 1 bowl and 8 ingredients! Let us show you how it’s done!
How to Make Celery Salad
Celery is wonderful — hydrating, crunchy, fresh, plus rich in vitamin K, folate, potassium, and more. We love it in green juice, soups, salads, and more.
But let’s face reality: Most recipes only use a little bit of celery and it’s challenging to use up the rest of the bunch before it goes bad. This recipe is different — celery takes center stage!
If we didn’t get this recipe to you in time to rescue your sad, limping celery in the back of the fridge, soak it in water overnight and watch it crisp back up. With crisp celery on hand, we’re ready to make salad!
For this salad, we pair celery with sweet dates, herby parsley, tart-sweet mandarins, crunchy pistachios, and a tangy lemon olive oil dressing. Since celery is somehow mild yet pungent, it’s ideal for pairing with other strong but complementary flavors. Mix it all up in one bowl and serve!
We hope you LOVE this celery salad! It’s:
Fresh
Bright
Sweet
Crunchy
Simple
& SO delicious!
It pairs beautifully with couscous and coconut yogurt, or alongside our Easy Vegan Moussaka or Kale Falafel Hummus Wraps (30 Minutes!).
More Simple Side Salads
Minty Watermelon Cucumber Salad (Vegan)Shaved Brussels Sprout Salad with Apples and Dates5-Minute Green Salad with No-Mix Tahini DressingPear Salad with Dried Cherries and Candied Walnuts
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Vibrant Celery Salad with Dates & Pistachios
Fresh & crunchy celery salad with dates, mandarins, and pistachios! The perfect way to use up leftover celery. Just 15 minutes, 1 bowl, and 8 ingredients required! Print SAVE SAVED
from votes Prep Time 15 minutes Total Time 15 minutes Servings 4 (Servings)Course Salad, SideCuisine Gluten-Free, Mediterranean-Inspired, VeganFreezer Friendly NoDoes it keep? 1-2 Days
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Ingredients
US Customary – Metric2 Tbsp extra virgin olive oil1 ½ Tbsp lemon juice1/2 tsp sea salt1/4 tsp ground black pepper2 Tbsp freshly chopped flat-leaf parsley3-4 pitted medjool dates, finely chopped (4 dates yield ~1/2 cup or 85g measured after pitting)1 ½ cups thinly sliced celery stalks (4 large stalks yield ~1 ½ cups or 180 g)3 Tbsp chopped celery leaves1 cup fresh mandarin orange slices*, peeled and pith removed, cut into 1-inch pieces (2 small mandarins yield ~1 cup chopped)1/4 cup shelled pistachios, roughly chopped (optional)
Instructions
To a large mixing bowl, add olive oil, lemon juice, salt, pepper, and parsley, and whisk to combine.Add the chopped dates, breaking them apart with your fingers. You can also use a whisk or fork as needed to break them up completely.Add the celery, celery leaves, mandarin oranges, and pistachios (optional) and mix with two spoons until all the ingredients are evenly distributed. Taste and adjust as needed, adding more dates for sweetness, lemon juice for brightness, or salt to taste.This salad pairs beautifully with couscous and coconut yogurt, or alongside our Easy Vegan Moussaka or Kale Falafel Hummus Wraps (30 Minutes!).Best when fresh. Leftovers will keep stored in the refrigerator for 1-2 days. Not freezer friendly.
Video
Notes
*Tangerines, satsumas, or clementines will all work.
*Nutrition information is a rough estimate calculated with 3 dates and without optional ingredients.
Nutrition (1 of 4 servings)
Serving: 1 serving Calories: 148 Carbohydrates: 22.9 g Protein: 1.2 g Fat: 7.1 g Saturated Fat: 1 g Polyunsaturated Fat: 0.8 g Monounsaturated Fat: 4.9 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 333 mg Potassium: 361 mg Fiber: 3.1 g Sugar: 18.6 g Vitamin A: 779 IU Vitamin C: 21 mg Calcium: 55 mg Iron: 0.5 mg