Spicy Celery Salad

All at once tart, sweet, spicy and fresh, this crunchy celery salad is dressed with a tahini and date dressing spiked with lemon juice and mint.

Serves: 6


  • 4 large pitted dates (about 2 ounces)
  • 1/4 cup lemon juice
  • 2 tablespoons lemon zest
  • 2 tablespoons tahini
  • 3/4 teaspoon crushed red chile flakes
  • 1/4 teaspoon fine sea salt (optional)
  • 1/2 bunch celery (about 8 stalks), with any inner leaves, thinly sliced on the bias
  • 1/2 cup roughly chopped fresh flat-leaf parsley
  • 1/4 cup roughly chopped fresh mint
  • 1/4 cup whole almonds, toasted and roughly chopped


Put dates in a heatproof bowl or cup, add 1/2 cup boiling water and set aside to let soak for 10 minutes. Transfer dates and soaking liquid to a blender. Add lemon juice and zest, tahini, chile flakes and salt, and blend until smooth. Transfer to a large bowl and toss with celery, parsley and mint. Sprinkle with almonds and serve immediately.

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