Peel and grate the carrots and celery. Cut the dates into strips and add. Peel, core and grate the apples. For the dressing, mix together lemon juice, linseed oil, sugar, salt and pepper. Chop the parsley and stir in. Mix the dressing with the raw vegetables. Chop the hazelnuts and toast them in a pan without fat. Scatter the roasted hazelnuts over the salad. I wish you a good appetite!