Celery and Walnut (or Hazelnut) Tzatziki

By Martha Rose Shulman

Celery and Walnut (or Hazelnut) Tzatziki
Andrew Scrivani for The New York Times
Total Time
30 to 45 minutes
Rating
4(77)
Notes
Read community notes

Tzatziki, the creamy Greek salad made with cucumber, yogurt and lots of garlic is already one of my favorite dishes, and I think I may like this adaptation made with celery even more. The celery never loses its crunch or distinctive flavor. Walnuts and walnut oil add another dimension, which is nutty and crunchy. You could also try something new and use hazelnuts and hazelnut oil. Serve this as part of a mezze spread, as an appetizer or as a salad.

Featured in: Salads Don’t Have to Be Green

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Ingredients

Yield:Serves 4
  • 2cups very thinly sliced celery (about ½ pound celery stalks)
  • Salt
  • 1medium garlic clove (more to taste)
  • 1¼cups Greek yogurt (more to taste)
  • ⅓cup (1 ounce) finely chopped walnuts or hazelnuts
  • 2tablespoons walnut oil or toasted hazelnut oil
  • Freshly ground black pepper
  • Chopped fresh dill (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

194 calories; 16 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 8 grams polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 4 grams sugars; 8 grams protein; 362 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place celery in a colander and salt generously. Toss in colander and let sit in the sink for 15 to 30 minutes. Press celery against colander to extract water and transfer to a bowl.

  2. Step 2

    Purée garlic in a mortar and pestle. Combine with yogurt, nuts and nut oil and stir into celery. Combine well. Add ground black pepper, taste and adjust salt. Transfer to a serving bowl or to individual plates. Garnish with chopped fresh dill if desired, and serve.

Tip
  • Advance preparation: This will keep for a few days in the refrigerator but the garlic will become stronger and begin to dominate. If you are making this ahead you might want to add the garlic closer to serving time.

Ratings

4 out of 5
77 user ratings
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Cooking Notes

Sally

This is a tasty salad and a good with grilled fish. Be careful about the salt, as the celery absorbs a lot of it.

Maria C

Loved this salad. Ate it with broiled salmon and boiled potatoes, and a beet salad on the side.

Tina

This exceeded expectations! It is really delicious. I do agree with the salt comment from earlier, as mine was a bit salty.

Sally

This is a tasty salad and a good with grilled fish. Be careful about the salt, as the celery absorbs a lot of it.

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