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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.