Crisp, thinly sliced celery gets tossed in a bright lemon-Dijon vinaigrette until every piece is coated, then piled high with toasted walnuts for crunch and a scattering of fresh parsley. The celery leaves go into the mix too, adding a peppery, herbal note that makes this feel more layered than a typical side salad. Shallot and lemon zest keep the dressing lively, while a good drizzle of extra-virgin olive oil ties everything together with that rich, fruity depth the diet is all about. It's a light, refreshing plate that comes together in minutes but still feels a little special, whether it's sitting next to grilled fish or holding its own as a starter. This one's a genuinely easy fit for a Mediterranean-style table, leaning on produce, good olive oil, and simple, honest seasoning to do all the work.
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Toast the walnuts in a dry large skillet over medium heat, stirring frequently, until fragrant and lightly golden, about 4–5 minutes. Transfer to a cutting board, let cool for 2 minutes, then roughly chop.
In a large mixing bowl, whisk together the lemon juice, lemon zest, Dijon mustard, and shallot. Drizzle in the olive oil while whisking until the dressing is emulsified. Season with 1/4 tsp salt and 1/4 tsp black pepper.
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