Celery Salad

This Celery Salad is a vibrant celebration of freshness, texture, and balance. It brings together the crisp crunch of celery and cucumbers, the creamy richness of ripe avocado, and the briny tang of crumbled feta.

Each ingredient is thoughtfully layered to create a dish that feels both nourishing and satisfying. The herbaceous dill dressing, with its zesty lemon and savory shallots, ties everything together with bold, bright flavor.

Whether served as a light main or a refreshing side, this salad offers a harmonious blend of Mediterranean flair and everyday simplicity—perfect for any season and any table.

Why People Will Love This Celery Salad:

Layered Textures: The salad combines crisp romaine, crunchy celery and cucumbers, creamy avocado, and soft chickpeas—offering a deeply satisfying bite in every forkful.

Bright, Herbaceous Flavor: The fresh dill dressing, with lemon zest, garlic, and shallot, brings an aromatic brightness that elevates the entire dish without overwhelming it.

Wholesome and Nourishing: Packed with fiber-rich vegetables, healthy fats from avocado and olive oil, and plant-based protein from chickpeas and feta, this salad is both energizing and filling.

Naturally Gluten-Free and Vegetarian: Ideal for a wide range of dietary needs without sacrificing taste or substance.

Beautifully Balanced: The dish effortlessly balances creamy, tangy, salty, and fresh flavors—making it incredibly craveable and refreshing.

Perfect for Any Occasion: Whether you’re meal-prepping for the week, hosting a brunch, or needing a quick but elegant side, this salad fits seamlessly into any setting.

Customizable and Adaptable: It’s easy to tweak—swap the feta for goat cheese, add grains for extra heartiness, or toss in herbs like parsley or mint for added complexity.

Key Ingredients:

Celery: At the heart of this recipe, celery adds a crisp, clean snap and subtle bitterness that cuts through the richness of the other elements, grounding the salad in freshness.

Romaine Lettuce: Finely shredded romaine serves as a hydrating, neutral base, providing gentle crunch and allowing the brighter ingredients to shine.

Persian Cucumbers: Their tender skin and minimal seeds offer a cool, refreshing bite with a slightly sweet undertone, enhancing the salad’s lightness.

Avocados: Creamy, buttery avocados bring luxurious texture and healthy fats that soften the sharpness of the dill and lemon dressing.

Chickpeas (Garbanzo Beans): Hearty and mild, chickpeas contribute plant-based protein and a dense, satisfying chew that makes the salad more substantial.

Feta Cheese: Crumbled feta adds a sharp, tangy-salty contrast that punctuates every bite, lending Mediterranean flair and richness.

Fresh Dill: This herb infuses the dressing with a grassy, slightly anise-like fragrance that’s both invigorating and unmistakably fresh.

Lemon (Zest and Juice): Provides brightness and acidity that lifts the entire salad, balancing the creaminess of the avocado and feta.

Shallot and Garlic: These aromatics give the dressing depth and a savory backbone, blending smoothly to enhance complexity without overpowering.

Extra Virgin Olive Oil: A high-quality oil brings smoothness and body to the dressing, tying together all the bold and subtle flavors into one cohesive whole.

Expert Tips:

Salt the cucumbers and celery lightly before mixing: Tossing the chopped cucumbers and celery with a pinch of salt and letting them sit for 5–10 minutes helps draw out excess moisture, intensifying their crunch and preventing a watery salad.

Use a cold bowl and utensils: Chill your salad bowl and mixing spoons in the fridge before assembly—this small touch keeps the salad cool and crisp, especially helpful on warm days or for make-ahead servings.

Blend the dressing until it’s pale and emulsified: For maximum creaminess and integration of flavors, blend the dressing long enough to emulsify the oil with the vinegar and mustard. It should turn slightly pale and thick.

Layer delicate ingredients last: To avoid bruising or mashing the avocados and feta, fold them in gently after tossing the rest of the salad with dressing. This ensures clean flavor and better visual appeal.

Zest the lemon directly over the blender: Doing this releases the citrus oils straight into the dressing, amplifying the lemon’s fragrance and depth compared to pre-zesting.

Add a textural contrast right before serving: For a restaurant-quality crunch, consider topping the salad with toasted seeds, crispy chickpeas, or even a handful of crushed pita chips just before serving.

Let the dressing sit for 10–15 minutes before use: This allows the garlic and shallot to mellow and infuse the oil with more nuanced flavor, especially important if you’re making the dressing ahead.

Taste in layers: After mixing, taste both the salad and dressing together and separately. Adjust seasoning at each step so neither overpowers the other.

Celery Salad

Ingredients:

For the Salad:

1 head of romaine lettuce, finely shredded

2 Persian cucumbers, diced into small cubes

1 bunch of celery stalks, finely chopped

15 oz canned garbanzo beans (chickpeas), rinsed and drained

½ cup crumbled feta cheese

2 ripe avocados, peeled, pitted, and chopped

For the Dressing:

1 cup fresh dill fronds

Zest and juice of 1 lemon

2 cloves garlic, peeled

1 small shallot, peeled and chopped

1 tablespoon Dijon mustard

2 tablespoons red wine vinegar

1 cup extra virgin olive oil

Sea salt and freshly ground black pepper, to taste

Instructions for Celery Salad

Prepare the vegetables:

Thinly slice the romaine lettuce, dice the cucumbers and celery into small pieces, and place them in a large mixing bowl.

Add the rinsed chickpeas, crumbled feta, and diced avocados.

Blend the dressing:

In a blender, combine the dill, lemon zest and juice, garlic, shallot, Dijon mustard, and red wine vinegar.

Pour in the olive oil and season generously with kosher salt and freshly cracked black pepper.

Blend until smooth and creamy.

Taste and adjust seasoning if needed.

Assemble the salad:

Pour the dressing over the chopped veggies just before serving.

Gently toss everything together until evenly coated.

Important Notes:

Avocados oxidize quickly: Once cut, avocados begin to brown. To preserve their freshness and vibrant color, dice them just before serving and consider tossing them in a bit of lemon juice if the salad will sit for more than 10 minutes.

Dill can overpower if not balanced: Fresh dill has a bold, grassy flavor that can dominate the dressing. Ensure the lemon juice, mustard, and vinegar are well-proportioned to keep the herbaceousness bright rather than overwhelming.

Celery quality makes a difference: Use the inner, pale green stalks of the celery heart if possible—they’re more tender and less stringy, offering better mouthfeel in raw salads.

Feta moisture content varies: Some feta comes packed in brine, while others are dry-packed. If your feta is very wet, pat it dry slightly before crumbling so it doesn’t water down the salad or dull the dressing.

Don’t overdress: This salad shines with a light, even coating of dressing. Too much can make the greens soggy and overwhelm the subtle textures of cucumber and celery. Start with less and add more as needed.

Chickpeas should be well-drained and patted dry: Residual liquid from canned chickpeas can dilute the dressing and change the flavor. Spread them on a towel after rinsing to remove excess moisture.

Serve immediately after assembling: The romaine and avocado are sensitive to wilting and oxidation, respectively. For optimal texture and presentation, toss and serve within minutes of dressing.

Room-temperature dressing blends better: Cold oil can cause the dressing to separate or congeal slightly. Use ingredients at room temperature for a smoother emulsion and easier pouring.

How to Enjoy Celery Salad After It’s Made

Serve Immediately for Maximum Freshness

Once the dressing is tossed with the salad, serve it right away. The romaine will retain its crunch, the avocado stays vibrant, and the cucumbers and celery will pop with coolness.

If you must wait, keep the dressing and salad components separate and combine just before eating to maintain texture integrity.

Use Cold Plates or Bowls

Chill your serving plates or bowls in the fridge for 10–15 minutes before plating. This subtle step helps preserve the crispness of the greens and gives a refreshing edge, especially in warmer climates or during summer.

Mindful Eating Enhances the Experience

Take time to notice the contrasts: creamy vs. crunchy, salty vs. citrusy, cool vs. tangy. Savor each forkful slowly—this salad is built on textural harmony and freshness that unfolds with every bite.

Pair Thoughtfully

As a Light Main Dish: Serve with toasted sourdough or multigrain bread on the side. A poached or soft-boiled egg on top adds protein and richness.

As a Side Dish: Complements grilled fish, roasted chicken, or even falafel. The herbaceous dressing brings brightness to heavier mains.

With Wine or Beverages: Pair with a crisp white wine like Sauvignon Blanc, a citrusy wheat beer, or a sparkling water with cucumber or lemon.

Elevate with a Finishing Touch

Just before serving, sprinkle with flaky sea salt, freshly cracked pepper, or toasted seeds (sunflower, pumpkin) for added crunch and visual appeal.

Leftovers? Refresh Before Re-serving

If you have leftovers, add a handful of fresh chopped herbs, a squeeze of lemon, and a little extra avocado just before eating. Avoid storing already-dressed salad for more than a few hours, as the greens will soften and lose their structure.

Great for Outdoor Eating

Pack the components separately for picnics or lunchboxes. Keep the dressing in a small container and toss right before eating to enjoy it as if freshly made.