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–+ servings
mediterranean celery olive salad

Mediterranean Celery Olive Salad: A Refreshing Summer Treat

This Mediterranean Celery Olive Salad is a refreshing and vibrant dish perfect for summer gatherings, showcasing the crispness of celery and the briny depth of olives.
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Prep Time 15 minutes
Chill Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mediterranean
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups celery sliced into thin pieces
  • 1 cup mixed olives include black olives, chopped
  • 2 cups baby arugula can substitute with baby spinach
  • 1/2 cup flat parsley finely chopped
  • 1 tablespoon fresh thyme leaves or substitute with dried thyme
  • 1 teaspoon Italian seasoning or use oregano and basil
  • 1/2 cup dried apricots chopped
  • 1/2 cup Dole Sunshine Dates chopped
  • 1/4 teaspoon coarse ground pepper to taste
  • 1/4 cup extra virgin olive oil for dressing
  • 1 tablespoon lemon juice freshly squeezed
  • 1 teaspoon lemon zest

Equipment

  • mixing bowl
  • Whisk
  • Cutting board
  • Knife

Method
 

Preparation Steps
  1. Wash and slice the celery into thin, bite-sized pieces.
  2. Chop a variety of olives, including black olives, and add them to a large mixing bowl.
  3. Incorporate fresh baby arugula followed by finely chopped flat parsley and fresh thyme leaves.
  4. Chop the dried apricots and Dole Sunshine Dates into small pieces.
  5. Stir the sweet elements into the bowl along with Italian seasoning.
  6. In a separate small bowl, combine extra virgin olive oil, lemon juice, and lemon zest, whisking until emulsified.
  7. Drizzle dressing over the salad mixture and gently toss until well coated.
  8. Cover the salad and refrigerate for at least one hour.
  9. Before serving, give the salad another gentle toss and adjust seasoning as needed.

Nutrition

Serving: 1bowlCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 300mgPotassium: 400mgFiber: 4gSugar: 6gVitamin A: 15IUVitamin C: 20mgCalcium: 4mgIron: 6mg

Notes

This salad is best when made with fresh ingredients and served cold. It can be prepared a day in advance, just adding arugula before serving for optimum freshness.

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