3 (serving size = 170 g)
- 380 g celery root, washed and peeled
- 1 large lemon
- 30 g light mayo
- 15 g Dijon mustard
- 30 g 0% Greek yogurt or skyr
- 1/4 tsp celery salt
- 50 g Granny Smith apple
- Celery leaves (for garnish)
Celery root is light on the macros but big on nutritional value, packed with vitamin K and 1.8 g of fiber per 100 g serving. Its subtle flavor and sturdy crunch make for a surprisingly satisfying veggie that can be eaten raw or cooked.
- Fill a medium-sized bowl with water. Cut the lemon in half and squeeze one half into the water. Set the bowl aside.
- Wash and peel the celery root using a sturdy knife. For tips on how to peel celery root, click here.
- Slice the celery root and the apple into matchsticks* and place the cut pieces into the bowl of lemon water to keep them from browning.
- In a small bowl, combine mayonnaise, mustard, yogurt, celery salt and remaining lemon juice. Strain the celery root and apple mixture and toss it with the dressing.
- Adjust the seasoning to taste and garnish with celery leaves to serve!
*You can also use a spiralizer or a grater to speed up chopping time, but make sure to peel the celery root first.
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