Celery and Walnut (or Hazelnut) Tzatziki
- Total Time
- 30 to 45 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- 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)
Preparation
- 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.
- 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.
- 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.
Private Notes
Cooking Notes
This is a tasty salad and a good with grilled fish. Be careful about the salt, as the celery absorbs a lot of it.
Loved this salad. Ate it with broiled salmon and boiled potatoes, and a beet salad on the side.
This exceeded expectations! It is really delicious. I do agree with the salt comment from earlier, as mine was a bit salty.
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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