Ingredients
Salad Ingredients
- 5 stalks celery, ends trimmed and chopped
- 1 large honey crisp apple, diced
- 1 English cucumber, diced
- 1 bunch fresh parsley, finely chopped
- Handful micro greens
- 8 pitted Medjool dates, diced
- 1/2 cup toasted chopped pecans
Dressing Ingredients
- 1/2 cup mayonnaise
- 1/4 cup avocado oil
- 2 large lemons, juiced
- 2 teaspoons pure maple syrup
- 1 1/2 cups freshly grated Parmesan
- 2 cloves garlic, finely minced
- 1/4 cup freshly chopped dill
- 1 teaspoon coarse salt
- 1 teaspoon pepper
Instructions
- Combine salad ingredients: In a large bowl, add the chopped celery, diced apple, diced cucumber, finely chopped parsley, micro greens, diced Medjool dates, and toasted chopped pecans. Toss gently to mix all ingredients well and to separate any dates that might be sticking together.
- Prepare the dressing: In a separate mixing bowl or a large measuring cup with a spout, combine the mayonnaise, avocado oil, lemon juice, pure maple syrup, freshly grated Parmesan, minced garlic, freshly chopped dill, coarse salt, and pepper. Whisk thoroughly until the dressing is smooth and well emulsified.
- Toss salad with dressing: Pour the prepared dressing over the salad mixture. Toss everything gently but thoroughly until the salad is evenly coated with the creamy dressing. Serve immediately to enjoy the fresh flavors and crisp textures.
Notes
- For added crunch, consider sprinkling extra toasted pecans on top just before serving.
- This salad is best served fresh as the apples may brown over time.
- You can substitute mayonnaise with Greek yogurt for a lighter dressing.
- Make sure to toast pecans lightly to bring out their flavor without burning.
- To keep the apples from browning, you can toss them briefly in lemon juice before adding to the salad.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
