Vibrant Celery Salad with Dates & Pistachios

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Ingredients

2 Tbsp extra virgin olive oil
1 ½ Tbsp lemon juice
1/2 tsp sea salt
1/4 tsp ground black pepper
2 Tbsp freshly chopped flat-leaf parsley
3-4 pitted medjool dates, finely chopped ((4 dates yield ~1/2 cup or 85g measured after pitting))
1 ½ cups thinly sliced celery stalks ((4 large stalks yield ~1 ½ cups or 180 g))
3 Tbsp chopped celery leaves
1 cup fresh mandarin orange slices*, peeled and pith removed, cut into 1-inch pieces ((2 small mandarins yield ~1 cup chopped))
1/4 cup shelled pistachios, roughly chopped ((optional))

As published by Minimalist Baker.

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