Celery salad tossed in a lemony Greek yogurt dressing is the crunchy, crisp vegetable salad of your dreams! This celery salad recipe is so easy to make and goes with everything!

A close up of celery salad on a serving platter. Next to this are bowls of slivered almonds, aleppo pepper and a lemon half.
Photo Credits: Katherine Irwin

Celery is an unsung culinary hero, and I intend to use this Celery Salad with Creamy Greek Yogurt Dressing to bring it into the spotlight. Why should celery always play second fiddle? Why leave it only as a background ingredient in your favorite soup recipes when celery is delightful all on its own? 

Celery is cooling, hydrating, and gloriously crunchy. It’s an affordable vegetable, lasts for days in the fridge, and is a calming shade of green. Again, I say, what’s not to like? 

For this celery salad recipe, I wanted to play off its cool nature and pair it with a creamy Greek yogurt dressing brightened up with lemon juice. A little olive oil makes the dressing velvety, and adds a bit of peppery, fruity fragrance, while Aleppo pepper balances that coolness with subtle heat. To finish the salad I top it off with the earthy, sweet taste of toasted almonds. This salad is as easy, if not easier than my Kale Salad recipe.

I make celery salad for quick weekday lunches or as an easy vegetable side for dinner. It’s a great base recipe to build off of too. Keep it vegetarian or add leftover chicken or tuna.

Table of Contents
  1. What You Need for Celery Salad 
    1. For the Dressing
    2. For the Salad
  2. Ingredient Spotlight 
  3. How to Make this Celery Salad Recipe  
  4. What to Serve with Celery Salad
  5. More Vegetable Salad Recipes
  6. Celery Salad with Greek Yogurt Dressing Recipe
ingredients for celery salad including celery, greek yogurt, garlic, lemon juice, olive oil, aleppo pepper, salt, pepper, slivered almonds, scallions, and mint.

What You Need for Celery Salad 

There's something about the way crunchy celery pairs with creamy Greek yogurt and the mild warmth of Aleppo pepper that I just love. Sometimes, I will add a handful of golden raisins or chopped dates just to add a touch of sweetness, but that's totally optional.

For the Dressing

  • Garlic Cloves: If you’ve been around this site for a while you’ll know we love garlic. If you want a sweeter dressing and less of a kick sub the minced garlic for roasted garlic.  These pungent, earthy cloves are not only packed with health benefits but also bring a depth of flavor that serves as a solid foundation for our dressing.
  • Plain Greek Yogurt: Creamy and tangy, this yogurt adds a luscious texture to the dressing, marrying the ingredients together into one uniform symphony of taste.
  • Lemon Juice: A squeeze of lemon brings this dish to life, cutting through the creaminess with zesty notes.
  • Olive Oil: Its velvety, fruity essence rounds out our dressing perfectly. Any variety will work in this recipe. I love the peppery flavor of our Spanish Hojiblanca but if you are looking for olive oil with the highest polyphenol rating you’ll want to try our Greek Koroneiki or Greek Early Harvest Olive Oil. Both Greek oils offer polyphenols in excess of 500. 
  • Aleppo Pepper: This Syrian pepper provides a subtle heat and a suggestion of cumin with its complex sweet and tangy character. If you don’t have Aleppo pepper and you want to try it we offer it in our shop, but you can also swap it for red pepper flakes, though I would reduce the amount by half as red pepper flakes are hotter than Aleppo.
  • Kosher Salt: More than just a seasoning, kosher salt, known for its pure taste, amplifies the other flavors within this dish.
  • Freshly Ground Black Pepper: This earthy spice adds another subtle layer of warmth to balance the cooling nature of this salad. 

For the Salad

  • Toasted Sliced or Slivered Almonds: These add a nutty crunch that contrasts the creamy dressing—a reminder that texture is just as important as taste.
  • Celery: The star of our show! Its refreshingly crisp bite and subtle bitterness make celery not just an afterthought but a true lead in this salad.
  • Scallions: Also known as green onions or spring onions are a simple way to add the subtle sweet heat of onions without overpowering the dish.
  • Fresh Mint Leaves: Mint is a herald of freshness, overtly aromatic, and a beautiful companion to the celery's inherent freshness.
An overhead photo of celery salad on a serving platter with serving utensils. Next to this are bowls of slivered almonds, aleppo pepper, black pepper, salt lemon halves, and mint.


Ingredient Spotlight 

Aleppo pepper is one of my absolute favorite spices. It has a mild, gentle heat that goes well in salad dressings, but it also makes your morning eggs amazing. 

Aleppo pepper makes summer tomatoes come alive. Sprinkle tomato wedges with olive oil, a pinch of salt, Aleppo pepper, and feta cheese. It's so simple, but so good. That tomato combination was one of the first recipes I had when I stared at The Mediterranean Dish. I’ve never looked back.

celery salad on a serving platter with serving utensils.

How to Make this Celery Salad Recipe  

  • Make the dressing: Peel the garlic cloves then finely mince them. Take the flat side of your knife and drag it across the minced garlic multiple times until it becomes a paste. Add it to a medium bowl. Add the yogurt, lemon juice, olive oil, Aleppo pepper, kosher salt, and freshly ground black pepper to the bowl with the garlic paste. Whisk together until well combined. The dressing for the celery salad in a mixing bowl with a whisk.
  • Toast the nuts: Set a small dry skillet over medium heat and add the slivered almonds. Toss occasionally over the next 2 to 4 minutes, until the almonds are golden brown and fragrant. Transfer to a plate to cool.
  • Make the Salad: To the bowl with the dressing add the thinly sliced celery stalks, thinly sliced scallions, and chopped mint. Reserve two tablespoons of slivered almonds for garnish, add the remaining almonds to the bowl. Use a rubber spatula and stir to combine making sure you coat all the vegetables evenly. Garnish with additional mint, remaining two tablespoons of slivered almonds, and ⅓ cup roughly chopped celery leaves. Serve immediately. The ingredients for the celery salad in a bowl just before being mixed together with serving utensils.

What to Serve with Celery Salad

I am a big Sunday salad prep person. I frequently make salads loaded with grains, vegetables, and fruit to keep in the fridge all week long. It makes for easy desk lunches and quick sides for hectic weeknight dinners. Here are some of my favorite ways to serve up this celery salad: 

Because this celery salad recipe is so cooling, it’s a great pairing for spicy foods like Grilled Harissa Chicken or Spicy Cauliflower Shawarma or summer favorites like Salmon Burgers

Celery Salad is also a great way to use up leftovers. I often add what remains of a Roasted Chicken or a lingering can of tuna from my pantry to make a quick and healthy lunch.

More Vegetable Salad Recipes

Browse all Mediterranean Recipes

Visit Our Shop

Try Our Aleppo Pepper

Fruity and slightly tangy with a mild heat, this secret ingredient will give your soups, salads, and more a complex Mediterranean flavor.

5 from 1 vote

Celery Salad with Greek Yogurt Dressing

Summer Miller
A close up of celery salad on a serving platter. Next to this are bowls of slivered almonds, aleppo pepper and a lemon half.
If you want to add a bit of sweetness a handful of golden raisins is a nice touch, but not required. Make this cooling salad on a warm day and serve with grilled chicken.
Prep – 10 minutes
Total – 10 minutes
Cuisine:
Mediterranean
Serves – 6
Course:
Sides/Salad

Ingredients
  

For the Dressing

  • 3 large garlic cloves
  • ¼ cup plain Greek yogurt
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1 teaspoon Aleppo pepper
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper

For the Salad

  • ½ cup slivered almonds
  • 1 bunch celery (about 10 to 12 stalks) thinly sliced, leaves reserved
  • 3 scallions, white and green parts thinly sliced
  • cup chopped fresh mint leaves, plus more for garnish

Instructions
 

  • Make the dressing: Peel the garlic cloves then finely mince them. Take the flat side of your knife and drag it across the minced garlic multiple times until it becomes a paste. Add it to a medium bowl. Add the yogurt, lemon juice, olive oil, Aleppo pepper, kosher salt, and freshly ground black pepper to the bowl with the garlic paste. Whisk together until well combined.
  • Toast the nuts: Set a small dry skillet over medium heat and add the slivered almonds. Toss occasionally over the next 2 to 4 minutes, until the almonds are golden brown and fragrant. Transfer to a plate to cool.
  • Make the Salad: To the bowl with the dressing add the thinly sliced celery stalks, thinly sliced scallions, and chopped mint. Reserve two tablespoons of slivered almonds for garnish, add the remaining almonds to the bowl. Use a rubber spatula and stir to combine making sure you coat all the vegetables evenly. Garnish with additional mint, remaining two tablespoons of slivered almonds, and ⅓ cup roughly chopped celery leaves. Serve immediately.

Notes

  • Make ahead: The salad will stay crunchy for a long time, but the dressing will get watery. If you want to make this ahead of time and take it somewhere either wait to add the dressing until just before serving or spread the dressing on a plate and top it with the vegetable herb mixture, then season lightly with olive oil, salt, and pepper. 
  • Optional Add-Ins: Fruit like golden grapes, or finely chopped dates or apricots go well in this salad. Don’t be afraid to experiment with add-ins. 
  • Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.

Nutrition

Calories: 96.6kcalCarbohydrates: 6.3gProtein: 3.7gFat: 7.1gSaturated Fat: 0.7gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 4.6gTrans Fat: 0.002gCholesterol: 0.4mgSodium: 268.4mgPotassium: 332.8mgFiber: 2.9gSugar: 2gVitamin A: 625.2IUVitamin C: 5.8mgCalcium: 80.3mgIron: 0.8mg
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Summer Miller is an award-winning cookbook author, journalist, and an IACP finalist in essay writing and memoir. Her recipes, food writing, and editing chops span both print and digital media. You can find her work at Simply Recipes, Eating Well, Saveur, Bon Appétit, and the Kitchn among others. She is the Senior Executive Editor at The Mediterranean Dish.
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Comments

  1. 5 stars
    Woohoo- looks like another winner Suzy! With your help I can lose weight and still have delicious meals