
Crunchy celery with sweet dates, toasted almonds and Parmesan in lemon dressing.
15 gParmesan cheese
140 gCelery
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15 gAlmonds
20 gDates
1 tbspLemon Juice
1.5 tspDressing oil
To tasteSalt
To tasteBlack Pepper
Toast the almonds in a dry skillet over medium-low heat for 4 minutes, stirring, then cool and roughly chop.
Slice the celery thinly across the stalks and chop the dates. Toss with lemon juice, oil, salt and pepper, then fold in the almonds and shaved Parmesan.