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Citrus and Celery Salad with Feta and Dates
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Photography by Olivia Hayo for Edible San Diego
Ingredients
- 1 head celery, cut diagonally into ¼-inch slices, whole leaves reserved
- 1 blood orange, skin removed, cut into ¼-inch slices
- 1 Cara Cara orange, skin removed, cut into ¼-inch slices
- 3 Medjool dates, pits removed
- ⅓ cup crumbled feta cheese
- ½ tablespoon extra-virgin olive oil
- ½ lemon, juiced
- ⅛ teaspoon sea salt
Instructions
- On a serving plate layer celery, citrus, and dates. Top with feta.
- Drizzle salad with olive oil and lemon juice, and sprinkle with salt. Scatter reserved celery leaves on top.
- Serve alongside roast chicken or seafood for dinner or as a base for a grilled chicken salad that's perfect for lunch.
Olivia Hayo
