Medjool Date and Celery Salad
Takes 10 minutes to throw together, tastes incredible.
- 3 ribs celery including leaves (about 2 cups), chopped
- 3 cups arugula loosely packed
- 6 Medjool dates pitted and chopped
- 1/4 cup pistachios
- 2 tablespoons walnut oil or olive oil
- 1 tablespoon Dijon mustard
- 1 teaspoon agave or honey
- 1 teaspoon cider vinegar
- freshly ground pepper
In a large salad bowl, combine arugula leaves and chopped celery. Do add the celery leaves — that’s where the bright essence of celery is. Add the chopped dates and pistachios.
In a small bowl, make the dressing, whisking together the walnut oil or olive oil, Dijon mustard, agave and cider vinegar until emulsified. Pour over salad.
Top with a good grind of pepper. Toss to combine.