Celery Salad with Creamy Dill Dressing
There’s something so refreshing about a crisp, green salad that feels both light and deeply satisfying. This celery salad has quickly become a staple in my kitchen—it’s crunchy, fresh, and comes together in under 20 minutes.
It’s also kid-approved (yes, even by my 2-year-old who eats like a full-grown adult!) and makes the perfect side or light meal. If you’re looking for a salad that feels hearty but still bright, this is it.
Why You’ll Love This Celery Salad
- Refreshing & Crunchy – The combo of romaine, cucumbers, and celery keeps every bite crisp.
- Protein-Packed – Chickpeas add heartiness, making this salad filling enough for lunch.
- Herby Flavor Punch – The dill dressing is creamy, tangy, and honestly steals the show.
- Quick & Easy – From prep to table in 20 minutes, with no cooking required.
Ingredients & Substitutions
For the Salad:
- 3 cups chopped romaine lettuce – You can swap in spinach, arugula, or mixed greens.
- 3 cucumbers, diced – English cucumbers are best for less bitterness, but any type works.
- 1 bunch celery, thinly sliced – The star of this dish! Look for firm, bright green stalks.
- 1 can (15 oz) chickpeas, drained and rinsed – White beans or lentils can be used instead.
- 1/3 cup crumbled feta cheese – Goat cheese or shaved Parmesan are tasty alternatives.
- 1 ripe avocado, cubed – If you’re not an avocado fan, try diced green apple for a sweet crunch.
For the Dressing:
- 1/2 cup chopped fresh dill – Fresh is best, but dried dill (1 ½ tbsp) works in a pinch.
- Juice of 1/2 lemon – Lime juice can substitute for a slightly different tang.
- 2 garlic cloves – Adjust to taste if you want a milder flavor.
- 1 small shallot, peeled – Red onion is a good swap if shallots aren’t on hand.
- 1 tbsp red wine vinegar – White wine vinegar or apple cider vinegar also work.
- 1/2 cup olive oil – Avocado oil is another great option.
- Salt & black pepper – Adjust to taste.
Tips for Making This Recipe
- Blend the dressing until smooth – This gives it that creamy texture that clings beautifully to the veggies.
- Use chilled ingredients – Keeping your romaine and cucumbers cold makes the salad extra crisp.
- Add the avocado last – Toss it in gently right before serving so it doesn’t get mushy.
- Meal prep tip – Store the dressing separately and toss with the veggies right before eating to keep things fresh.
FAQs About Celery Salad
Can I make this salad ahead of time?
Yes, but keep the dressing and avocado separate until just before serving to avoid sogginess.
What proteins go well with this salad?
Grilled chicken, salmon, or even hard-boiled eggs make great additions if you want more protein.
Is this celery salad kid-friendly?
Definitely! The creamy dressing softens the sharper flavors, and the chickpeas + avocado make it filling. For younger toddlers, cut celery into extra thin slices.
How long will leftovers last?
The salad (without dressing) lasts up to 2 days in the fridge. Once dressed, enjoy it the same day for best texture.
Can I make this vegan?
Yes! Just skip the feta or use your favorite plant-based cheese.
Celery Salad with Creamy Dill Dressing
Ingredients
Method
- In a blender, combine dill, lemon juice, garlic, shallot, red wine vinegar, olive oil, salt, and pepper. Blend until smooth and creamy.
- In a large bowl, add romaine, cucumbers, celery, chickpeas, avocado, and feta.
- Drizzle with the dill dressing and toss gently until everything is coated.
- Transfer to a serving dish and sprinkle with extra feta.
- Serve immediately and enjoy.
Notes
- For toddlers: Slice celery extra thin and mash chickpeas lightly for easier chewing.
- Store leftover salad without dressing in the fridge for up to 2 days.
- Make it vegan by skipping the feta or using a dairy-free option.
If you try this celery salad, I’d love for you to come back and leave a rating or review. Your feedback helps others (and it makes my day to hear how it turned out for you!).
