Costco Celery Salad Copycat Recipe
This Costco celery salad recipe brings home one of the most quietly addictive things in the deli section: crisp celery ribbons tossed in a bright, lemon-forward dressing with shaved Parmesan and toasted walnuts.
It takes about 20 minutes and uses ingredients you likely already have, which makes it an easy call on a busy weeknight.
Why I Love This Recipe
The dressing is sharp and a little salty, and the celery stays crunchy in a way that most salads do not. That contrast keeps it interesting all the way to the bottom of the bowl.
The Parmesan pulls the whole thing together because it adds both salt and a nutty richness that rounds out the acidity. This is the version I keep coming back to when I want something fresh that actually has some substance to it.
Recipe Ingredients
- 6 stalks celery – use the pale inner stalks for the most tender bite
- 1/3 cup shaved Parmesan – a vegetable peeler works well here; pre-grated will not have the same texture
- 1/3 cup walnuts – toasted; pecans work too
- 1/4 cup fresh flat-leaf parsley leaves – flat-leaf has a cleaner flavor than curly
- 3 tbsp extra-virgin olive oil – the base of the dressing
- 2 tbsp fresh lemon juice – from about 1 large lemon
- 1 tsp lemon zest – adds a sharper citrus note than juice alone
- 1 tsp Dijon mustard – emulsifies the dressing and adds mild heat
- 1/2 tsp honey – balances the acidity without making it sweet
- 1 small garlic clove – grated or minced very fine
- 1/4 tsp kosher salt – plus more to taste
- 1/4 tsp black pepper – freshly ground if you have it
Variations / Substitutions
- No walnuts – use toasted sliced almonds or pepitas for a similar crunch without the walnut flavor.
- Dairy-free – skip the Parmesan and add 2 tbsp of nutritional yeast plus a small handful of capers for saltiness.
- More heat – add 1/4 tsp red pepper flakes to the dressing for a gentle kick.
- Milder acid – swap the lemon juice for white wine vinegar if you want a less citrus-forward dressing.
- Add protein – toss in 1/2 cup of canned chickpeas or shredded rotisserie chicken to turn this into a light lunch.
- Apple swap – replace a third of the celery with thin-sliced Granny Smith apple for a sweeter, slightly softer texture.
If you like bright, crunchy salads with a punchy dressing, you might also enjoy a Classic Waldorf Salad.
How To Make Celery Salad
Step 1: Toast the Walnuts
Set a dry skillet over medium heat. Add the 1/3 cup walnuts in a single layer and cook for 4 to 5 minutes, stirring every minute or so, until they smell nutty and the surface is a shade or two darker. Tip them onto a plate to stop the cooking and let them cool while you prep everything else.
Watch the pan closely in the last minute — walnuts go from toasted to burnt faster than you expect, and a scorched walnut is hard to disguise in a delicate salad like this.
Step 2: Slice the Celery
Trim the ends off the 6 celery stalks and slice them on a sharp diagonal, about 1/4 inch thick. The angled cut gives you more surface area to hold the dressing and makes the pieces look a bit more interesting than a straight cross-section.
Drop the sliced celery into a large bowl with ice-cold water for 5 minutes. This quick soak crisps the celery noticeably, especially if your bunch has been in the fridge for a few days. Drain it well and pat it dry before dressing.
Step 3: Whisk the Dressing
In a small bowl, combine the 3 tbsp olive oil, 2 tbsp lemon juice, 1 tsp lemon zest, 1 tsp Dijon mustard, 1/2 tsp honey, grated garlic clove, 1/4 tsp kosher salt, and 1/4 tsp black pepper. Whisk for about 30 seconds until the dressing looks cohesive and slightly thickened rather than separated and oily.
Taste it now. It should be bright and a little sharp. If it tastes flat, add a small pinch more salt.
Step 4: Toss and Plate the Salad
Add the dried celery to a large bowl and pour the dressing over it. Toss well so every piece is coated, then fold in the 1/4 cup parsley leaves and the cooled walnuts. Transfer to a serving plate or shallow bowl, scatter the 1/3 cup shaved Parmesan on top, and finish with a small grind of black pepper.
Recipe Tips
- Use the inner stalks. The pale green, leafy center stalks are more tender and less stringy than the dark outer ones. Save the outer stalks for soups or stocks.
- Dry the celery thoroughly. Any water left on the celery after soaking will dilute the dressing. A clean kitchen towel works faster than paper towels.
- Make it ahead but dress it late. You can slice the celery and make the dressing up to a day in advance, but toss them together no more than 30 minutes before serving so the celery holds its crunch.
- Shave the Parmesan thick enough to matter. Thin wisps dissolve into the salad. A few confident passes with a vegetable peeler gives you pieces you can actually taste.
Bake times by pan are not relevant here, but if you want to scale this for a crowd, here’s how the quantities change:
| Serves | Celery stalks | Parmesan | Walnuts | Olive oil | Lemon juice |
|---|---|---|---|---|---|
| 4 | 6 stalks | 1/3 cup | 1/3 cup | 3 tbsp | 2 tbsp |
| 8 | 12 stalks | 2/3 cup | 2/3 cup | 6 tbsp | 4 tbsp |
| 12 | 18 stalks | 1 cup | 1 cup | 9 tbsp | 6 tbsp |
How To Store
- Refrigerate – Store undressed celery and dressing separately in airtight containers for up to 2 days. Once dressed, the salad is best eaten within a few hours.
- Serve Cold – This salad is meant to be served at room temperature or slightly chilled. Pull it from the fridge 10 minutes before serving if it has been dressed and stored.
What To Serve With Celery Salad
This salad works well alongside a simple roast chicken because the bright acidity cuts through the richness of the skin. It also holds up next to a hearty grain dish like farro or wheat berries, where the crunch of the celery contrasts nicely with the chewy texture of the grain. For a lighter spread, serve it as part of an antipasto-style table alongside olives, cured meats, and crusty bread, where the lemony dressing acts as a palate reset between richer bites.
Frequently Asked Questions
Can I make this salad a day ahead?
You can prep the components up to a day in advance, but keep the dressing, celery, and toppings separate until about 30 minutes before serving so nothing goes soggy.
Can I use pre-shredded or bagged celery?
You can, though it tends to be drier and the pieces are less uniform. Freshly sliced whole stalks give you better texture and a cleaner flavor.
Does this salad work without Parmesan?
Yes. A handful of capers or a few anchovy fillets will replace the salty, savory note that Parmesan provides, just in a different way.
Is there a nut-free version?
Swap the walnuts for toasted sunflower seeds or leave them out entirely. The salad is still satisfying without them.
Ingredients
Method
- Toast the 1/3 cup walnuts in a dry skillet over medium heat for 4 to 5 minutes, stirring frequently, until fragrant and darkened. Tip onto a plate to cool.
- Trim and slice the 6 celery stalks on a diagonal to 1/4 inch thick. Soak in ice-cold water for 5 minutes, then drain and pat completely dry.
- Whisk together the 3 tbsp olive oil, 2 tbsp lemon juice, 1 tsp lemon zest, 1 tsp Dijon mustard, 1/2 tsp honey, grated garlic, 1/4 tsp kosher salt, and 1/4 tsp black pepper until the dressing is cohesive and slightly thickened.
- Toss the dried celery with the dressing, fold in the 1/4 cup parsley and cooled walnuts, transfer to a serving plate or shallow bowl, and scatter the 1/3 cup shaved Parmesan on top with a final grind of black pepper.
