Shaved Celery Salad


I don’t know about you guys, but I am getting pretty psyched for this thing called summer! I know there are some who are reading this in parts of the world where winter is upon you (oh, internet, how do we love thee for that?) – but this past weekend has brought me right back to the sounds and smells of childhood years spent among summer grasses & bowls and endless bowls of sweet ripe fruits. It could be that school is out and the kids are home, with report cards done and the bags of schoolwork trucked home, or it could just be that this weather we are having is so amazingly beautiful (amazing to have this heat!). Either way, color me even extra happy to be alive and oh so excited for not only today, but for what is to come as we look forward to a summer here at home.

This salad is one I created after reading my current issue of Bon Appetit, where fresh herbs get a feature spread that made me giddy with delight (true story – all the mention of herbs made me close the issue at first glance). I adore fresh herbs and use them often, and especially this time of year when they are spilling out of containers and off farmer’s market tables everywhere. Here, we use parsley, a year round herb if you buy it in the store, and one of those greens that grew plentifully in my parents garden when we were growing up – and still does.

In fact, this entire salad is composed of ingredients available year round, and came together with ingredients collected on my recent ‘what can I buy for $15 dollars at the Farmer’s Market’ mission referenced in this New Potato Salad post. Here, we see locally grown hazelnuts, parsley, and baby kale come together with currants & thinly shaved celery to produce a crisp & crunchy salad I think anyone can love.

It’s full of hydrating foods that are light & filling, and tossed gently with this classic tahini based Goddess dressing that brings it all together. An easy summer salad that might just make it through the ranks to be a year round classic that is filling, tasty, easy to make & affordable. My kind of recipe, indeed.



Β The Less:

Fewer ingredients required means smaller shopping lists, bills & effort. Less reliance on leafy greens means more crunch and variety when it comes to salads. Less store-bought dressings to liven up meal time means less waste, cost & better flavor, so everyone wins with tasty, homemade creations.

The More:

More hydrating vegetables means filling up on vitamins & fiber. More salads based on one vegetable means more yummy reasons to try new things. More locally sourced ingredients means using what grows in our backyards, especially at the height of the season such as this.

Shaved Celery Salad:
  • 3-4 cups thinly shaved celery (about a half bunch)
  • (1/2) cup toasted hazelnuts
  • (1/4) cup dried currants
  • (1/4) cup finely chopped curly parsley
  • (1/4) cup IPOM Goddess dressing

To shave the celery, simply wash it and trim the touch ends of the bunch and discard. Holding the whole bunch at the end with your hand, simply cut the ends of the celery as thinly as you can until you have the right amount; my favorite part to snack on is the top half of the celery, so if you like, do as I do and cut off the top third or so and set aside for eating. Then, shave the rest of the bunch right to the end, as the ‘butt of the celery is the part that most often gets wasted, and here, it is the part that tastes the best shaved thinly.

Once you have the desired amount of celery, set aside in a mixing bowl. Toast the hazelnuts in a dry pan or in the oven until just browning, making sure not to burn them. Set aside to cool when finished. Mince the fresh parsley and set that aside as well as the dried currants.

Next, make the dressing (you can do this at any time). This dressing is awesome as it uses ingredients most of us will have on hand, and if you do not have dried parsley well guess what: fresh works great here and you will already have it πŸ™‚

To serve, simply toss all the ingredients together (reserving some parsley for garnish), adding more dressing as desired and garnishing the top with a little of the minced parsley. Here, it is served on a bed of locally grown baby kale with dressing on the side — a lovely dish of greens & nuts & love-infused flavor. Leftover salad will keep refrigerated for about a day or two, but this salad is definitely best enjoyed right away.

Shaved Celery Salad | In Pursuit Of More

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ShiraShaved Celery Salad

14 Comments on “Shaved Celery Salad”

  1. Caitlin

    i would never think of celery as the main component of a salad, in this one it looks perfect! i love the addition of currants and hazelnuts. this is perfect for anytime of year!

  2. Brittany

    I love your attitude and positivity in this post! IT just SHINES! I am not a big celery fan, but this salad looks AMAZING and so refreshing. I know what book I am reading next, thank you for the recommendation!

    1. Shira

      Thanks Britt! I am not a huge celery fan either on its own, but I really was surprised how much I enjoyed this combo!

  3. Gabby @ the veggie nook

    I’m not too sure about this one Shira. While I do try an have a little celery in my diet (mostly in juice form), I am just not the biggest fan! I think if I replaced the celery with shredded cabbage or brussels sprouts though, I would totally be into this!

    And yes, how great is the SUMMER?? We waited so long but it was worth it!

    1. Shira

      Hey Gabby! I know! I am with you on the celery but forgot how easy it is to shred up and use — this was surprisingly delicious! It would be JUST as good on red cabbage or brussels sprouts though — fantastic idea!
      HOORAY for summer….finally!! x

  4. Heather

    Beautiful salad Shira, I love the addition of the hazelnuts and currants- I never tire of the sweets, savory and crunchy goodness of salads and this one hits all those spot on!

  5. Katie

    This looks amazing! Celery is one of those terribly unrated (and underutilized) vegetables. Can’t wait to try this! Thanks so much.

  6. Win

    I love your salad recipes! We have a potluck at my Quaker Meeting each month. Guess what I’ll be taking! Thanks a million. Peace, Win

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