Celery salad with cherries and dates

Celery salad with cherries and dates

Total: 15 min. | Active: 15 min.
vegan, lactose-free, gluten-free, healthy and balanced
Nutritional value / person: 401 kcal
, Fat: 19 g
, Carbohydrate: 50 g
, Protein: 4 g

This is a wonderfully fresh, fruity and crisp salad. It is quick to prepare and is also ideal for eating on the go – whether at the office, at the pool or on a picnic. You can enjoy it on its own or with a slice of bread. However, it also tastes great with barbecued food. A special, summery combo for any day of the week.


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


3 tbsp lemon juice
6 tbsp olive oil
1 tbsp tahini (sesame paste)
1 tsp ground cumin
1 tsp chilli powder
1 tsp icing sugar
salt and pepper to taste


400 g celery, cut into approx. 1 cm slices
350 g cherries, halved, pitted
12 Medjool dates, pitted, cut into thin strips
4 sprigs peppermint, finely chopped
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How it's done

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Combine the lemon juice with the oil, tahini, ground cumin, chilli powder and icing sugar in a bowl, season.


Add the celery, cherries, dates and mint to the dressing, mix.

Good to know
Tip: Garnish the salad with 2 tbsp of toasted pine nuts.
Note: Pit the cherries over the mouth of a narrow-neck bottle using a metal straw.

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