Celery and Walnut (or Hazelnut) Tzatziki

By Martha Rose Shulman

Published February 19, 2015

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
30 to 45 minutes
Rating
4(83)
Comments
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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.

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Ingredients

Yield:Serves 4

  • 2 cups very thinly sliced celery (about ½ pound celery stalks)

  • Salt

  • 1 medium garlic clove (more to taste)

  • 1 ¼ cups Greek yogurt (more to taste)

  • ⅓ cup (1 ounce) finely chopped walnuts or hazelnuts

  • 2 tablespoons walnut oil or toasted hazelnut oil

  • Freshly ground black pepper

  • Chopped fresh dill (optional)

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

6 grams carbs; 12 milligrams cholesterol; 195 calories; 2 grams monosaturated fat; 8 grams polyunsaturated fat; 4 grams saturated fat; 16 grams fat; 1 gram fiber; 365 milligrams sodium; 8 grams protein; 4 grams sugar

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.

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Ratings

4 out of 5
83 user ratings
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Comments

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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