1 tsp. sea salt
1 garlic clove
¼ cup freshly squeezed lemon juice
6 pitted Medjool dates, finely chopped
3 Persian or Kirby cucumbers, finely chopped
2 celery ribs, finely chopped
1 medium tomato, finely chopped
1 apple, cored and finely chopped
½ small red onion, finely chopped
1 Tbsp. tahini paste
2 tsp. silan date syrup
1 tsp. extra-virgin olive oil
½ tsp. freshly ground black pepper
½ cup chopped flat-leaf parsley
Mix the salt, garlic, and lemon juice in a small bowl (I used a lidded jar) until combined and let it sit for 10 minutes or so.
Toss the dates, cucumbers, celery, tomato, apple, and onion in a salad bowl to combine.
Whisk the tahini, date syrup, olive oil, and pepper into the garlic mixture until smooth. Add the vinaigrette to the salad mixture and toss. Taste and season with salt and pepper as needed.
Cover and refrigerate for at least 20 minutes or up to 24 hours. Stir in the parsley just before serving.