• 1 bunch of celery (approximately 8 stalks), sliced with leaves separated and reserved

• 4 Medjool dates, pitted and roughly chopped or ¼ cup no sugar added dried fruit like cranberries or cherries

• 1/4 cup roughly toasted walnuts or sunflower seeds

• 3 tablespoons fresh lemon juice

• 1/4 teaspoon dried red pepper flakes

• 1/4 cup olive oil

1. Wash the produce. Slice your celery on an angle into ¼ inch-thick pieces. Place sliced celery in a bowl of ice water for about 20 minutes to heighten the crispness. Drain and pat dry. Add to a medium bowl.  

2. Add celery leaves, dates, walnuts, lemon juice and crushed red pepper flakes to the sliced celery. Season with salt and pepper to taste. Add olive oil and gently toss to combine. Serve cool.  

Leftovers can be stored an air-tight container in the refrigerator for up to 3 days.