I made Ina Garten’s celery salad with romaine, Persian cucumbers, celery, chickpeas, feta and avocado and in 20 minutes produced a surprisingly vibrant, creamy-crisp salad that everyone at my table insisted I make again.

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I’m obsessed with Ina Garten’s Celery Salad because it tastes like someone finally made salad interesting. Crunchy celery meets briny feta cheese and the whole thing snaps in your mouth, bright and unapologetic.

It’s the kind of salad I reach for when I want something that actually makes lunch feel alive. But it’s not trying too hard, honest ingredients, big textures, and a dressing that refuses to be boring.

I love how every bite has a clear personality. Pure, green, and stubbornly delicious.

I adore it every single time. I eat it way too often and don’t care.

No apologies.

Ingredients

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Romaine: crunchy, fresh base that keeps things light and actually holds dressing well.
Persian cucumbers: cool, crisp slices that keep the salad bright and refreshing.
Celery: major crunch and a little herbal snap, basically impossible to hate here.
Chickpeas: creamy-ish protein that makes the salad more filling without getting heavy.
Feta: salty, tangy crumbles that punch up every bite and balance the veggies.
Avocado: buttery richness that softens the crunch and feels a little indulgent.
Lemon juice: bright, zippy acidity that wakes everything up, no heavy dressing needed.
Olive oil: smooth mouthfeel and a mild fruity backdrop that pulls it together.
Dijon mustard: subtle heat and depth, plus it helps the dressing cling.
Kosher salt: brings out the veggies’ natural flavors, use a little more if needed.
Black pepper: warm, sharp finish that keeps bites interesting.

Ingredient Quantities

2 heads romaine lettuce, rinsed and torn into bite sized pieces (yes, really do rinse)

4 Persian cucumbers, thinly sliced

6 celery stalks, thinly sliced on the diagonal

1 (15 ounce) can chickpeas, drained and rinsed

8 ounces feta cheese, crumbled

2 ripe avocados, diced

Juice of 1 lemon (about 2 tablespoons)

3 tablespoons extra virgin olive oil

1 teaspoon Dijon mustard

1 teaspoon kosher salt, more to taste

1/2 teaspoon freshly ground black pepper

How to Make this

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1. Tear the romaine into bite sized pieces and put them in a big salad bowl, yes really rinse the lettuce first and spin or pat dry so the dressing doesn’t get watered down.

2. Thinly slice the Persian cucumbers and add them to the bowl.

3. Slice the celery stalks on the diagonal thinly and toss them in with the cucumbers.

4. Drain and rinse the chickpeas, shake off excess water and add to the bowl.

5. Crumble the feta and scatter it over the salad.

6. Dice the ripe avocados, squeeze the lemon juice over them right away so they don’t brown, then add the avocado to the bowl last when you’re ready to dress the salad.

7. In a small jar or bowl, whisk together the lemon juice, olive oil, Dijon mustard, kosher salt and black pepper until emulsified. Taste and add more salt or pepper if needed.

8. Pour most of the dressing over the salad and gently toss to coat everything evenly, being careful not to mash the avocado. Add more dressing if you like it saucier.

9. Serve immediately for best texture and flavor. Leftovers will keep but the avocado will soften and the lettuce gets limp so try to eat it the same day.

Equipment Needed

1. Large salad bowl
2. Salad spinner or clean kitchen towels
3. Cutting board
4. Chef’s knife
5. Paring knife
6. Colander or fine mesh strainer (for chickpeas)
7. Small jar or mixing bowl plus a whisk or fork (for dressing)
8. Salad tongs or large spoon and fork for tossing

FAQ

Can I make this salad ahead of time? Yes, you can prep most of it a few hours ahead: wash and tear the lettuce, slice cucumbers and celery, drain the chickpeas, and crumble the feta. Keep avocado and dressing separate until right before serving so the avocado doesn't brown and the lettuce stays crisp.

How do I keep the avocados from turning brown? Toss the diced avocado with the lemon juice right after cutting it, and add them to the salad just before serving. If you must store them, press plastic wrap directly onto the surface of the avocado to limit air contact.

Can I use regular cucumbers instead of Persian? Yes, English or Kirby cucumbers work fine. If you use a regular cucumber peel it or remove seeds if it's very seedy, then slice thinly so the texture matches the salad.

What can I use instead of feta if someone is dairy free? Try crumbled firm tofu tossed in a little lemon and salt, or use a store bought dairy free feta. Both give a similar crumbly texture and salty bite.

Is the dressing strong on mustard, can I skip it? The Dijon gives a little tang and helps the oil and lemon emulsify, but you can reduce it to 1/2 teaspoon or omit it if you hate mustard. Taste and adjust salt and pepper after you mix it.

What do you serve this salad with? It goes great with roast chicken, grilled fish, or a simple grain bowl. It's light and crisp so it balances richer mains really well.

Ina Garten Celery Salad Recipe Substitutions and Variations

Romaine lettuce: swap for iceberg for extra crunch, or baby spinach for a milder, softer salad.
Persian cucumbers: use English cucumber or thinly sliced regular cucumber, just peel if the skin is bitter.
Feta cheese: try goat cheese for tangier creaminess, or cotija if you want a saltier, firmer bite.
Avocados: replace with diced mango for sweetness, or blanched green beans for similar texture but less richness.

Pro Tips

1. Really dry the romaine after rinsing. If the leaves are even a little wet the dressing gets watered down and the salad goes soggy fast. Use a salad spinner or pat with paper towels and toss the greens in just before serving.

2. Squeeze the lemon on the avocado the moment you cut it, then add the avocado last. This keeps it from browning and also keeps it from getting mashed while you toss. Cut the avocado into slightly bigger chunks too, they hold up better.

3. Emulsify the dressing well by whisking the mustard and lemon juice first, then slowly drizzling in the olive oil while whisking. Taste and adjust salt after you mix it, because feta and chickpeas change how much seasoning you need.

4. Keep things separate until serving if you need leftovers. Store the dressing, avocado, and lettuce in separate containers so the greens stay crisp and the avocado doesnt go slimy. Toss everything together right before you eat.