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sliced celery salad with nuts and cheese on a large white oval plate

Simple Celery Salad with Chives & Pecans

  • Author: Lauren Grant
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 5 cups (6 servings) 1x
  • Category: Side dish
  • Method: No-cook
  • Cuisine: American
  • Diet: Gluten Free


A light, fresh and super simple crunchy celery salad! Enjoy as a lunch or serve alongside something savory for a perfectly balanced meal.


  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons sherry vinegar
  • 2 teaspoons Dijon mustard
  • 2 teaspoons honey
  • kosher salt
  • red pepper flakes
  • 1 bunch celery (10 large stalks), preferably with leaves intact
  • ½ cup toasted and chopped pecans
  • ⅓ cup chives, cut into 1-inch pieces
  • 2 ounces Gruyère cheese, shaved


  1. In a large bowl whisk together oil, vinegar, Dijon, and honey; season with salt and red pepper flakes.
  2. Wash and trim celery (reserve celery leaves). Thinly slice celery on the bias. Chop celery leaves.
  3. Add celery, half the pecans, half the chives, and half the Gruyère to the bowl with vinaigrette. Toss to combine, season with salt to taste, then transfer to a serving plate.
  4. Top salad with remaining pecans, chives, and Gruyère. Sprinkle celery leaves and additional red pepper flakes over top. Serve immediately.


Dairy-free: skip the cheese.

Vegan: skip the cheese and use maple syrup instead of honey.

Nut-free: use pumpkin seeds or sunflower seeds instead of pecans.


  • Calories: 159
  • Sugar: 2.5g
  • Sodium: 74mg
  • Fat: 15g
  • Saturated Fat: 3g
  • Carbohydrates: 4g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 10mg

Keywords: celery salad, celery salad recipe

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