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Celery and Parsley Salad

  • Servings: 4
Celery and Parsley Salad

Source: Everyday Food, March 2010


  • 4 celery stalks, thinly sliced
  • 1/4 cup packed fresh parsley leaves
  • 1 1/2 teaspoons sherry vinegar
  • 1 teaspoon extra-virgin olive oil
  • Coarse salt and ground pepper
  • 1/4 cup pomegranate seeds (optional)


  1. In a bowl, combine celery, parsley, vinegar, and olive oil. Season with salt and pepper. Top with pomegranate seeds, if using.

Reviews (1)

  • Leslier1 3 Aug, 2014

    Very quick, easy and yummy. I didn't have pomegranate seeds, but did have frozen raspberries - so thawed and chopped them. I also added slivered almonds. I had BBQ'd chicken with this salad, and found that putting some chicken (minus the skin) in the salad was perfect - and I will plan to do this again next time I make this salad. Taste is similar to a chinese chicken salad, but much healthier. I eat very low carb - meaning very low sugar, so this salad is perfect for me.

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