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A close up of celery salad on a serving platter. Next to this are bowls of slivered almonds, aleppo pepper and a lemon half.
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4.67 from 3 votes

Celery Salad with Greek Yogurt Dressing

If you want to add a bit of sweetness a handful of golden raisins is a nice touch, but not required. Make this cooling salad on a warm day and serve with grilled chicken.
Prep Time10 minutes
Total Time10 minutes
Course: Sides/Salad
Cuisine: Mediterranean
Diet: Gluten Free, Vegetarian
Servings: 6
Author: Summer Miller

Ingredients

For the Dressing

  • 3 large garlic cloves
  • 1/4 cup plain Greek yogurt
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1 teaspoon Aleppo pepper
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

For the Salad

  • 1/2 cup slivered almonds
  • 1 bunch celery (about 10 to 12 stalks) thinly sliced, leaves reserved
  • 3 scallions, white and green parts thinly sliced
  • 1/3 cup chopped fresh mint leaves, plus more for garnish

Instructions

  • Make the dressing: Peel the garlic cloves then finely mince them. Take the flat side of your knife and drag it across the minced garlic multiple times until it becomes a paste. Add it to a medium bowl. Add the yogurt, lemon juice, olive oil, Aleppo pepper, kosher salt, and freshly ground black pepper to the bowl with the garlic paste. Whisk together until well combined.
  • Toast the nuts: Set a small dry skillet over medium heat and add the slivered almonds. Toss occasionally over the next 2 to 4 minutes, until the almonds are golden brown and fragrant. Transfer to a plate to cool.
  • Make the Salad: To the bowl with the dressing add the thinly sliced celery stalks, thinly sliced scallions, and chopped mint. Reserve two tablespoons of slivered almonds for garnish, add the remaining almonds to the bowl. Use a rubber spatula and stir to combine making sure you coat all the vegetables evenly. Garnish with additional mint, remaining two tablespoons of slivered almonds, and 1/3 cup roughly chopped celery leaves. Serve immediately.

Notes

  • Make ahead: The salad will stay crunchy for a long time, but the dressing will get watery. If you want to make this ahead of time and take it somewhere either wait to add the dressing until just before serving or spread the dressing on a plate and top it with the vegetable herb mixture, then season lightly with olive oil, salt, and pepper. 
  • Optional Add-Ins: Fruit like golden grapes, or finely chopped dates or apricots go well in this salad. Don’t be afraid to experiment with add-ins. 
  • Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.

Nutrition

Calories: 96.6kcal | Carbohydrates: 6.3g | Protein: 3.7g | Fat: 7.1g | Saturated Fat: 0.7g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 4.6g | Trans Fat: 0.002g | Cholesterol: 0.4mg | Sodium: 268.4mg | Potassium: 332.8mg | Fiber: 2.9g | Sugar: 2g | Vitamin A: 625.2IU | Vitamin C: 5.8mg | Calcium: 80.3mg | Iron: 0.8mg

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