Celery salad with butter. Salad with celery root - how to cook with apples, nuts, chicken, pineapple according to step-by-step recipes with photos

Make salads with chicken, cucumbers, more piquant and juicy. crab sticks, apples, pineapples and more.

Mayonnaise for salad can be made, replaced with sour cream, natural yogurt or.

gotovim-doma.ru

Ingredients

• 300 g chicken fillet;
• salt - to taste;
• 1–2 tablespoons butter or vegetable oil;
• 2–3 celery stalks;
• 100–150 g grapes;
• a handful of walnuts;
• several sprigs of parsley;
• 1-2 tablespoons of mayonnaise.

Preparation

Season the chicken with salt and pepper. Fry it in a frying pan with heated oil until golden brown on all sides. Then put the oven in a preheated 180°C oven, bake for another 8-10 minutes until done and cool.

Cut the chicken into small cubes and the celery into thin slices. Cut the grapes in half and remove the seeds, if any. Finely chop the nuts and parsley.

Add mayonnaise, salt, pepper and mix the salad.

marthastewart.com

Ingredients

• 3 oranges;
• 2–3 celery stalks;
• a handful of olives;
• ½–1 red onion;
• 200–250 g canned or boiled chickpeas;
• several sprigs of parsley;
• salt - to taste;

Preparation

Grate the orange zest on a fine grater until you have 2 tablespoons. Peel the oranges from skins, white veins and films.

Cut the celery into thin slices, and the olives and onions into small pieces. The chickpeas can be cut in half or left whole.

Add orange slices and zest, chopped parsley, oil, salt, pepper to the prepared ingredients and mix.

iamcook.ru

Ingredients

• 2 medium beets;
• 150 g of Adyghe cheese;
• 1–2 celery stalks;
• several lettuce leaves;
• 1½–2 teaspoons peanut butter;
• 2–3 tablespoons of vegetable oil;
• salt - to taste.

Preparation

Boil the beets, cool and peel. Chop it and cheese into medium cubes, and celery into thin pieces.

Add coarsely chopped or torn lettuce leaves to the ingredients.

Dress the salad with a mixture of peanut butter, oil and salt.

cleanfoodcrush.com

Ingredients

• 450 g chicken legs, thighs or breasts with skin and bones;
• 3 tablespoons olive oil;
• salt - to taste;
• ground black pepper - to taste;
• 1 large cucumber;
• ½ red onion;
• 3 celery stalks;
• 200–250 g cherry tomatoes;
• 1 avocado;
• ½ bunch of parsley or cilantro;
• 2 large limes or lemons;
• 1-2 cloves of garlic.

Preparation

Rub the chicken with a tablespoon of oil, salt and pepper and place on a parchment-lined baking sheet. Bake at 190°C for approximately 20–30 minutes until done.

Remove chicken from oven, cover with foil and let cool.

Remove the skin from the chicken and cut the meat into large pieces. Chop the cucumber into half circles, the onion into half rings, and the celery, tomatoes and into medium pieces. Chop the greens.

Combine 2 tablespoons of oil, lime or lemon juice, chopped garlic, salt and pepper. Season the salad with the resulting mixture.

russianfood.com

Ingredients

• 2 eggs;
• 200 g crab sticks;
• 1 medium apple;
• 2 celery stalks;
• 1 tablespoon mayonnaise;
• salt - to taste;
• ground black pepper - to taste.

Preparation

Hard-boiled eggs (this will take about 10 minutes), cool and peel.

Cut the eggs, crab sticks and peeled apple into small cubes, and the celery into thin slices.

Add mayonnaise, salt, pepper and stir.

Ingredients

• 4 eggs;
• 1 grilled chicken breast;
• 3–4 celery stalks;
• 2 small apples;
• 3–4 tablespoons of mayonnaise;
• salt - to taste;
• a handful of walnuts.

Preparation

Hard boil the eggs for 10 minutes. Then cool, peel them and grate them on a coarse grater. Remove the skin from the chicken breast.

Cut the celery into small pieces, and the breast and apples into cubes. Add eggs, mayonnaise, salt and mix.

Sprinkle the salad with chopped nuts.

gotovim-doma.ru

Ingredients

• 300 g;
• 100 g celery root;
• 1 medium carrot;
• several sprigs of parsley;
• salt - to taste;
• 1-3 tablespoons olive oil.

Preparation

Grate the peeled pumpkin, celery root and carrots on a coarse grater. Add chopped parsley, salt, oil and mix the salad.

thespruceeats.com

Ingredients

• 4–6 celery stalks;
• a handful of walnuts;
• 300–350 g canned pineapple pieces;
• 1–2 tablespoons of mayonnaise;
• 1 tablespoon lemon juice;
• salt - to taste;
• a few lettuce leaves.

Preparation

Cut the celery into large pieces and coarsely chop the nuts. Add

Ingredients

• 300 g radishes;
• 2 medium cucumbers;
• 2 celery stalks;
• several sprigs of dill;
• a few green onions;
• 4–5 tablespoons of sour cream;
• salt - to taste.

Preparation

Cut the radishes into thin half-circles, the cucumbers into large pieces, and the celery into medium pieces. Add chopped herbs, sour cream, salt and stir.

cookieandkate.com

Ingredients

• 7–8 celery stalks with leaves;
• a handful of almonds;
• 4–5 royal dates;
• 3 tablespoons lemon juice;
• salt - to taste;
• ground black pepper - to taste;
• ground red pepper - to taste;
• 60 g parmesan;
• a few tablespoons of olive oil.

Preparation

Chop the celery stalks at an angle into long, thin pieces. Add whole or chopped leaves to them.

Roast the almonds in a preheated frying pan for 5-7 minutes. Then cut it and the dates into small pieces.

Add lemon juice, salt, black and red pepper to the prepared ingredients and mix.

Using a vegetable peeler, make small thin slices of cheese. Add them to the salad along with the oil and mix again.

Salads with celery should definitely be included not only in the diet, but also in the everyday menu. This ingredient is a storehouse of vitamins and beneficial microelements. In addition, it goes well with additional ingredients and is considered a delicious seasoning for meat.

Ingredients: half a head of cabbage, 2 carrots, 4 stalks of celery, a little apple cider vinegar, salt.

1. First, finely chop the white cabbage and knead it with your hands. During the process, salt is added to it to taste. The vegetable should give juice.
2. After 5-6 minutes, the released liquid is decanted, and the cabbage is sent to the salad bowl. It is sprinkled with vinegar and left for 20 minutes.
3. During this time, the carrots are cut into strips, and the celery into random small pieces.
4. The remaining ingredients are poured into the cabbage.

Stem celery salad mixes well. You can immediately take a sample from it.

Making a simple salad with beets

Ingredients: 2 pre-cooked beets, 130 g Adyghe cheese, salt, 3 tbsp. l. peanut dressing, 2 stalks of celery, lettuce.

1. The beets are cooked in advance until soft, cooled, peeled and cut into small cubes.
2. The salad is washed, shaken off excess liquid and torn into small pieces, after which it is sent to the salad bowl.
3. Place beet cubes and cheese sliced ​​in the same way on top.
4. Celery is randomly chopped and sent to other ingredients.
5. You can make your own peanut dressing by mixing equal amounts of vegetable oil and peanut butter. The finished mixture is seasoned to taste.

The salad is poured with dressing, mixed well and served immediately.

With apple

Ingredients: 2 strong fresh cucumbers, 3 stalks of celery, sour apple, olive oil, table salt.

1. All of these ingredients are washed and, if necessary, peeled.
2. Apples and cucumbers are cut into thin strips. It is convenient to use a vegetable cutter to chop them.
3. Celery stalks are cut into thin slices.
4. All products are combined in a convenient bowl.

The resulting salad with celery and apple is dressed with salted olive oil.

Cleanse the body with celery and pineapple

Ingredients: 170 g canned pineapple, 1/3 tbsp. walnut kernels, 2 sour apples, 2-3 stalks of celery, butter, salt.

1. Celery stalks are first cleaned of coarse fibers and veins. It is very convenient to use a special vegetable peeler for this purpose. Next, each stem is cut into 3 parts lengthwise and chopped into cubes.
2. The apples are removed from the skin and seeds and then cut into strips. You can make the task easier for yourself by using a “Korean” grater.
3. Place the pineapple from the jar in a colander to allow the syrup to drain from the fruit. If the product is cut into rings, then they should be chopped into miniature cubes.
4. The nut kernels are simply chopped with a sharp knife.
5. All ingredients are mixed, salted and topped with the chosen sauce.

If you plan to eat a salad with celery and pineapple during a diet, then for this purpose it is better to take olive or walnut oil. The appetizer is delicious with homemade mayonnaise.

Appetizer with celery, apple and cheese

Ingredients: 5-6 stalks of celery, 2 sweet and sour apples, a can of canned peas, 90 g of cheese, apple cider vinegar and refined oil for dressing, salt.

1. Celery and fruits are washed and cleaned. The apples are crushed into strips. Celery is cut into half circles.
2. You can grind the cheese to your liking - into cubes or shavings using a grater with large divisions.
3. Place the peas in a colander. The marinade is drained from it.
4. The products prepared in the previous steps are combined in one deep salad bowl.
5. In a separate bowl, combine the oil, not large quantities o vinegar, salt. You can add mustard to taste. The components are mixed until smooth.

Salad with celery, apple and cheese, topped with prepared dressing and served for lunch.

Original recipe with arugula

Ingredients: a bunch of arugula, 2 chicken fillets, 2-3 stalks of celery, 70 g Parmesan, salt, 8 quail eggs, 4-5 pcs. cherry, olive oil.

1. Vegetables and herbs are washed well, chicken is boiled until tender.
2. Celery is cut into slices of medium thickness.
3. Tomatoes can be cut in half or into 4-5 parts. The cherry juice released during the chopping process is also sent to the bowl where the salad will be mixed.
4. If you have time, it is better to tear the cooled chicken into fibers. But you can cut it arbitrarily with a sharp knife.
5. Quail eggs are boiled until the center is hardened, and then cut into four parts.
6. All ingredients are placed in a bowl, arugula is poured into them. The appetizer is salted and drizzled with olive oil. You can add pepper to taste.

The finished dish is laid out on a flat plate and generously sprinkled with grated Parmesan.

Celery stalk and tomato salad

Ingredients: 3-4 celery stalks, 4-5 ripe fleshy tomatoes, small onion, 4-5 garlic cloves, 1 tbsp. l. lime or lemon juice, 3-4 tbsp. l. olive oils.

1. The stems of the “white root” are cut into plates of medium thickness. The resulting slices are poured into a spacious salad bowl.
2. Finely chopped onion is added to the celery. You can take not only white, but also purple vegetables.
3. Tomatoes are cut into large slices. There is no need to peel them.
4. Garlic is passed through a press. Its quantity should be adjusted according to your own taste. If your family likes it to be clearly visible in the appetizer, you can cut it into miniature cubes. Young garlic is especially good.
5. The products prepared in the previous steps are combined and gently mixed.

All that remains is to salt the dish and season with a mixture of olive oil and lime juice.

With carrots

Ingredients: 140 g carrots, 140 g each stalk celery and sour apples, 60 g light raisins, olive oil, a mixture of peppers, lime juice and salt to taste.

1. To soften the dried fruit, pour boiling water over it and leave for 12-14 minutes. Next, the raisins are placed in a colander. All excess liquid should drain from it.
2. Juicy sweet carrots are best suited for this salad. It rubs coarsely and pours into a salad bowl.
3. Randomly chopped celery is also added there.
4. A sour apple will balance the taste of the snack. It also rubs coarsely. To prevent the fruit from darkening, it is sprinkled with lemon juice.

1. Chilled chicken meat is cut into bars.
2. Stem celery is washed well, dried and chopped crosswise into thin long strips.
3. Using the same principle, fresh cucumbers are cut with the peel, apples with the peel, but without the seed box.
4. For dressing, combine yogurt, salt, grain mustard and freshly squeezed orange juice.

Salad with celery and chicken breast is poured with sauce, mixed well and served for lunch.

The benefits and harms of stem celery

Stem celery is loved by girls who actively monitor their figure. “White root” has almost zero calorie content - 18 kcal per 100 g. Moreover, it contains so much fiber that the body spends a large amount of energy on digestion. It's hard to find a better product for weight loss. During the diet, celery can be eaten in almost unlimited quantities. It raises the tone of the body, enhances mental and physical performance.

In addition, the product:

• improves the functioning of the gastrointestinal tract, awakens appetite;
• stops the aging process;
• maintains healthy and strong joints;
• calms;
• normalizes blood pressure.

We must not forget about the contraindications of the product. First of all, it is harmful to the liver, as well as the high salt content in the composition. If a person has kidney problems, then you should not consume more than 100 g of the product per day.

If you like to cook healthy and Tasty food, then for sure, celery is your integral companion. IN last years There is a trend when high-calorie dishes are replaced by equally tasty, healthy and less heavy ones. This mostly applies to salads. The most popular salads today are salads with celery. In general, celery is a wonderful vegetable that will make your dish not only tasty, but also healthy. Hippocrates also believed that “if your nerves are upset, you need to eat a lot of celery. The leaves are added to meat, the petioles are added to salads, the root is added to soup, which makes it thick and rich. This improves health and brings peace and balance between desire and reality.” ".

Celery can be leaf, petiole and root. Petiole celery is increasingly attracting the attention of culinary experts. A few green stems make a great low-calorie snack. The juicy stems have a characteristic, slightly bitter taste. Try adding chopped celery stalks to chicken or tuna salad. Celery goes well with meat and vegetables. Its fleshy roots are also used fresh in salads, especially with tomatoes. Celery is also used in pickles, especially when pickling eggplants, zucchini, and cucumbers.

Petiole celery is considered primarily a winter vegetable. Traditionally, it is widely used in Christmas dishes: stuffed dishes and as a seasoning for turkey and ham. White celery season is winter months. If possible, buy "dirty" celery that has not been washed before selling: it tends to taste better. Choose plants with fresh, green leaves and straight petioles. If the plant is missing some leaves or, especially, petioles, the celery is most likely stale and not worth buying.

The most popular celery salad is Waldorf salad, or as it is also called Waldorf salad. This is a classic American salad of sweet and sour apples, thinly sliced ​​stems (in the original) or roots (in modern recipes) of celery and walnuts, seasoned with mayonnaise or lemon juice and cayenne pepper. Other types of nuts are also allowed. It is also often made with the addition of fresh grapes or raisins.
Waldorf salad was first served at New York's Waldorf-Astoria Hotel, hence its name. At that time, the recipe for the signature salad did not include nuts, but it is the recipe with the addition of nuts that is now considered classic. In 1896, the recipe for Waldorf salad was included in a cookbook published by Waldorf maître d'hotel Oscar Tschirki, who claimed to be the author of the recipe, but this has been questioned. According to another version, Waldorf salad first appeared in the Waldorf Lunch System restaurant chain, whose symbol was an apple.

Potato salad with celery

Ingredients:

750 g potatoes
1 onion
125 ml broth
6 tbsp. spoons of apple cider vinegar
200 g stalked celery
400 g chicken breast fillet
4 tbsp. spoons of vegetable oil
salt, ground black pepper
1 bunch of lettuce
2 tbsp. spoons of pine nuts
2 teaspoons prepared pesto sauce
sugar

Instructions: Boil potatoes in their skins, peel and cut. Peel the onion, chop it, pour in the broth, add vinegar and bring to a boil. Pour half of the resulting sauce over the potatoes. Chop the celery thinly. Rinse the chicken fillet, dry it and fry on both sides (approx. 15 minutes) in 2 tbsp. spoons of heated vegetable oil. Remove from the pan, add salt and pepper. Add lettuce leaves with celery and nuts to the potatoes. Mix onion sauce with pesto and remaining oil. Season with salt, pepper and sugar. Dress the salad. Lay out the chopped meat.

Waldorf salad

Ingredients:

celery 260 g
apples 250 g
peeled walnuts 100 g
mayonnaise 100 g
cream 4 tbsp. l.
lemon juice 2 tbsp. l.
salt to taste

Instructions: Raw celery is peeled and cut into strips or lightly boiled beforehand, but not until soft. Apples are peeled and cut into cubes. Finely chop the nuts. A few halves of nuts are left to decorate the salad. Add lemon juice, salt, cream to mayonnaise and mix. This mixture is used to dress the salad. Decorate it with halves of nuts and four slices of red-skinned apples. The prepared salad should stand in the cold for 2 hours before serving.

German potato salad

Ingredients:

12-14 small red new potatoes (scraped)
4 slices of bacon, preferably, as I said, such thick slices
olive oil (as needed)
1/2 onion, cut into half rings
1 large stalk of celery, sliced ​​crosswise into thin slices
2 tbsp. l. white wine vinegar
2 tsp. fresh finely chopped marjoram (or 1 tsp dry)
1/4 tsp. ground black pepper
1/2 tbsp. l. mustard powder
1/2 cup beef broth
salt to taste (plus another 3/4 tsp)

Instructions: Boil the potatoes whole in salted water until tender. Then drain, cool for 10 minutes and cut into halves or quarters (depending on size). In a large heavy-bottomed skillet over moderate heat, cook bacon until crisp, about 6 minutes. Remove it from the pan onto paper towels with a slotted spoon and let the excess fat be absorbed. Pour the rendered bacon fat from the frying pan into a small cup. 3 tbsp. Pour the drained fat back into the frying pan (this is optional, or you can use olive oil), put the frying pan on moderate heat, add the onion and celery. Simmer the vegetables until they just begin to soften, about 3 minutes. Add vinegar, marjoram, 3/4 tbsp. salt, pepper and mustard powder. Then add potatoes, bacon and broth. Cook, stirring lightly, until the dressing thickens, about 1 minute.
Transfer to a serving plate. Garnish with a sprig of herbs and serve warm.

Jamie Oliver's Celery Salad

Ingredients:

1 celery root, peeled
2 tbsp. l. with a pile of small pickled cucumbers
2 anchovies
2 tbsp. l. with a pile of capers
1 bunch of fresh parsley
5 tbsp. l. sour cream
1 tbsp. l. Dijon mustard
3 tbsp. l. olive oil
salt pepper
2-3 tbsp. l. sherry, white or red wine vinegar

Instructions: Chop the celery root with a vegetable peeler. Wash the parsley, dry it, chop the greens. If they are large, chop the capers, but it is better to take small ones right away. Cut the cucumbers into slices. Grind the anchovies. Place the celery in a large bowl and mix with vinegar or lemon juice, it is important not to overdo it. Mix celery with parsley, anchovies, capers and cucumbers. Add mustard to the sour cream, olive oil if desired, stir, season the salad, and add salt. Sprinkle ground black pepper on top.

Parisian salad with celery

Ingredients:

2 medium sweet and sour apples
2 stalks of celery
lemon juice 1 tbsp. l.
150 g hard cheese
3-4 tbsp. l. low-fat mayonnaise

Instructions: Wash, peel and core the apples. Cut into thin strips. Place in a salad bowl and sprinkle with lemon juice. Cut the celery into cubes. Place on top of the apples. Sprinkle grated cheese on top. Season the salad with mayonnaise. Top with some cheese and celery.

Celery and potato salad with mayonnaise

Ingredients:

1 teaspoon sugar
2 large celery stalks, thinly sliced
1 tbsp. spoon of grated onion
salt
1.3 kg potatoes, peeled and halved if the potatoes are large
2 tbsp. tablespoons white wine vinegar
225 g mayonnaise
125 ml milk
1/4 teaspoon coarsely ground black pepper

Instructions: In a 4-quart saucepan, bring the potatoes, 1 teaspoon salt and a small amount of water (just to cover the potatoes) to a boil over high heat. Reduce heat to low; cover and simmer for 25-30 minutes until vegetables are tender (test with a fork). Drain the water and let cool slightly. Cut the potatoes into 2 cm thick cubes. Combine the celery, mayonnaise, milk, white wine vinegar, onion, sugar, black pepper and 2 teaspoons of salt in a large bowl. Add the potatoes and gently stir thoroughly. Cover and refrigerate if you do not plan to serve the dish immediately.

Celery Coleslaw

Ingredients:

125 g low-fat mayonnaise
60 g coarse French mustard
60 ml fresh lemon juice
1 tbsp. spoon of sugar
1 tbsp. spoon of rice vinegar
1/4 teaspoon salt
1/4 teaspoon coarse black pepper
450 g celery root (if you don't have celery root, use 3 more carrots)
1/4 teaspoon salt, celery seeds
3 medium carrots
1 small head of green or white cabbage (about 500 g), cut into 4 pieces and remove the stalk

Instructions: Prepare the dressing: Whisk vinegar, mayonnaise, Dijon mustard, lemon juice, salt and pepper until smooth. Peel and finely grate the celery and carrots. Cut the head of cabbage into 4 pieces with a large (chef's) knife. Cut out the stalk. Thinly slice the cabbage; remove tough petioles. Place vegetables in a large bowl. Season and mix thoroughly. Cover and refrigerate for at least 1 1/2 hours to allow the flavors of the ingredients to meld.

Chicken salad with celery

Ingredients:

450 g chicken breast fillet
salt
1/2 tsp. curry powder
75 g low-fat yoghurt
60 g mayonnaise
2 tbsp. l. mango chutney
2 tbsp. l. fresh juice
1 large ripe mango, diced
3 celery stalks, thinly sliced
15 g chopped fresh coriander
lettuce leaves
2 tbsp. l. toasted almonds, sliced

Instructions: Cut the mango on both sides of the long, flat pit. Using a small paring knife, cut 2-3 cm deep between the flesh and skin, then peel back 2-3 cm of the peel. Cut off the remaining peel in batches, then cut the mango into cubes or slices as desired. In a three-liter saucepan, bring the chicken, 1 teaspoon of salt and a small amount of water (to cover the chicken by 2-3 cm) to a boil over high heat. Reduce heat to low; cover and simmer 10 minutes until chicken is cooked through. Let cool in broth for 30 minutes. Fry the curry powder in a quart saucepan over low heat for 1 minute, stirring constantly with a wooden spoon to prevent the powder from burning, until the aroma is strong. Make the dressing: In a large bowl, whisk curry powder, yogurt, mayonnaise, chutney, lime juice, pepper and 1/2 teaspoon salt until smooth. Remove the chicken from the broth. Cut into small pieces. Toss chicken, mango, celery and coriander with dressing. Line a dish with lettuce leaves; top with chicken salad and (optional) almonds.

Fish salad with celery

Ingredients:

200 g fish fillet
50 g salad celery
1 apple
1 bunch of radishes
1 cucumber
100 g salad
0.5 cups mayonnaise
1 tbsp. spoon of vinegar

Instructions: Cut celery, radishes, cucumbers and apples into strips 3-4 cm long, place in a bowl and place in a cool place. Cut boiled chilled fish without skin and bones into pieces according to the number of servings, place in a plate, pour over vinegar and also place in a cold place. Before serving, lightly salt the vegetables and mix with 2 - 3 tbsp. spoons of mayonnaise and place on lettuce leaves dried on a napkin. Place pieces of fish on top of the vegetables and pour in the remaining mayonnaise. You can diversify the taste of the salad by changing the set of vegetables.

Salad with celery and cheese

Ingredients:

5 celery stalks
2 apples
1 small jar of green peas
100 g hard cheese
salt

for refueling:

vegetable oil
Apple vinegar
mustard

Instructions: Cut the celery stalks into thin slices. Peel the apples and cut into strips. Add green peas and grated cheese. It's better to grate the cheese. Prepare the dressing. Mix vegetable oil with apple cider vinegar and mustard (a little). Salt the salad, pour over the dressing and mix.

Irina Kamshilina

Cooking for someone is much more pleasant than cooking for yourself))

Content

If you are looking for new recipes using foods that promote weight loss, then you will need a selection of salads in which celery is one of the main ingredients. Salads with petiole celery are low in calories, but at the same time very juicy and tasty. They are easy to prepare and can be served with any meat dish or completely replace a meal with this light green salad.

Useful properties of celery stalk

In addition to the fact that the celery stalk tastes good, this vegetable has an incredible number of beneficial properties. The root alone contains a significant amount of vitamins - B, C, A, E, plus phosphorus, magnesium, calcium. All these microelements help improve digestion, which immediately affects your well-being and figure. The product is also rich in beneficial amino acids, thanks to which it slows down aging.

In addition to its unique properties for digestion, this product significantly improves circulatory system, which helps in the fight against insomnia, has anti-allergic properties. The root vegetable perfectly tones, improves potency, helps restore water balance and glucose levels in the body. In all variations, the salad will become an indispensable dish for those who watch their diet.

Celery Stem Salad Recipe

Given its many beneficial properties, this vegetable is often used for preparing low-calorie dishes, because the stem itself contains only 16 kcal per 100 grams of product. Snacks are not only effective for weight loss, but also tasty, so some recipes for salads with celery with step by step photos or video instructions can be safely used for serving on the holiday table. The main thing is to choose only fresh root vegetables: it should be firm and light green in color.

Stem celery salad with apple

• Time: 15 minutes.
• Number of servings: 2 persons.
• Calorie content of the dish: 52 kcal/100 g.
• Purpose: for a snack.
• Cuisine: international.
• Difficulty: easy.

It will help you cleanse your body of toxins and toxins and enrich it with useful microelements. simple salad from petiole celery with apple. They can fully replace meals during a diet, because they are low in calories, but at the same time very nutritious. For dressing, use a light fermented milk product - yogurt or kefir.

Ingredients:

• apple and bell pepper – 1 pc.;
• celery stalks – 200 g;
• natural yogurt (or kefir) – 110 ml;
• salt, pepper - to taste.

Cooking method:

1. Wash the pepper, remove the seeds, cut into strips.
2. Peel the apple and cut into cubes.
3. Wash the stems and cut into medium pieces.
4. Season the ingredients with yogurt and mix.

Celery stalk salad with cucumber

• Time: 30 minutes.
• Number of servings: 3 persons.
• Purpose: for a snack.
• Cuisine: international.
• Difficulty: easy.

This crispy and juicy salad will appeal to everyone who is partial to nut dishes, because chopped walnuts are used here. This hearty appetizer is made from chicken fillet and champignons, and the root vegetable and cucumber play an indispensable role: they make the whole dish juicy. For dressing, sour cream is used, which should not be replaced with mayonnaise, otherwise you will lose everything beneficial features dishes.

Ingredients:

• celery stalk – 4 pcs.;
• cucumber – 1 pc.;
• champignons – 200 g;
• chicken fillet boiled – 200 g;
• walnuts – 30 g;
• salt, pepper - to taste;
• sour cream – 100 ml.

Cooking method:

1. Finely chop the vegetables.
2. Cut the mushrooms into slices and fry until all the moisture has evaporated.
3. Tear the chicken into small pieces.
4. Chop the nuts.
5. Mix all ingredients with sour cream. Top with nuts.

With beets

• Time: 10 minutes.
• Number of servings: 4 persons.
• Purpose: for a snack.
• Cuisine: international.
• Difficulty: easy.

This is a delicious, inexpensive vegetable salad made from beets and celery with a garlicky flavor. Thanks to its laxative properties, beets help cleanse the body of toxins, which will be an indispensable effect when losing weight. This dish contains many microelements, fiber, vitamins, and is very low in calories. This snack is recommended for people suffering from constipation.

Ingredients:

• boiled beets – 300 g;
• garlic – clove;
• celery stalk – 220 g;
• salt, pepper - to taste;
• lemon juice – 1 tsp;
• lettuce leaves – 5 pcs.

Cooking method:

1. Wash leaves and roots. Tear the leaves and cut the stems into small pieces.
2. Finely chop the beets by hand with a sharp knife or grate them on a coarse grater.
3. Chop the garlic.
4. Combine all ingredients, add lemon juice and season with oil. Mix.

With tomatoes

• Time: 15 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 50 kcal/100 g.
• Purpose: for a snack.
• Cuisine: international.
• Difficulty: easy.

This light salad is simply irreplaceable not only during a diet, but also as an appetizer for meat dishes. In winter, it is better to replace cherry tomatoes because they have a richer taste, but in summer there is nothing better than making a salad from vegetables from the garden. For dressing, you can use sour cream or any vegetable oil according to your wishes and preferences.

Ingredients:

• tomatoes – 250 g;
• celery stalks – 5 pcs.;
• lettuce leaves – 100 g;
• red onion – 1 pc.;
• cucumber – 1 pc.;
• vegetable oil – 3 tbsp. l.;
• salt, pepper to taste.

Cooking method:

1. Cut the tomatoes into medium cubes.
2. Tear the leaves.
3. Cut the stems into thin pieces.
4. Chop the onion into half rings.
5. Cut the cucumber into large cubes.
6. Mix all ingredients and add oil.

With crab sticks

• Time: 20 minutes.
• Number of servings: 4 persons.
• Purpose: for a snack.
• Cuisine: international.
• Difficulty: easy.

Gentle, delicious salad, which can be safely served as an appetizer on the holiday table. You can season it with either sour cream or mayonnaise, but in the second case it will be more nutritious. For cooking you will need frozen crab sticks or meat. Remove them from the freezer two hours before cooking to allow them to defrost.

Ingredients:

• celery stalks – 5 pcs.;
• crab sticks – 250 g;
• corn – 1 b.;
• cherry tomatoes – 10 pcs.;
• garlic – 1 clove;
• bell pepper – 1 pc.;
• onions – 0.5 pcs.;
• sour cream or light mayonnaise – 100 ml;
• salt pepper.

Cooking method:

1. Cut the stems into thin slices.
2. Chop the crab sticks coarsely.
3. Cut the tomatoes in half.
4. bell pepper remove entrails and chop.
5. Chop the onion.
6. Crush the garlic.
7. Mix all ingredients, add canned corn, season.

With nuts

• Time: 15 minutes.
• Number of servings: 3 persons.
• Calorie content of the dish: 90 kcal/100 g.
• Purpose: for a snack.
• Cuisine: international.
• Difficulty: easy.

A light, but at the same time very nutritious salad is obtained if you add walnuts to the vegetables. By pre-frying them in a dry frying pan, you will get not only a richer taste, but also a pleasant aroma. The salad will be especially useful in the spring, when the lack of vitamins after winter makes itself felt, and the preparation of the figure for the summer season is in full swing.

Ingredients:

• cucumber – 1 pc.;
• celery stalks – 4 pcs.;
• lemon – 1 pc.;
• vegetable oil – 3 tbsp. l.;
• walnuts – 40 g;
• salt, pepper - to taste;
• Chinese cabbage – 150 g.

Cooking method:

1. Finely chop all vegetables.
2. Dry the nuts in a dry, heated frying pan and chop them.
3. Squeeze juice from lemon (1 tablespoon).
4. Mix the ingredients, season with oil and lemon juice.

With chicken breast

• Time: 50 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 120 kcal/100 g.
• Purpose: for a snack.
• Cuisine: international.
• Difficulty: easy.

The green vegetable goes just great with chicken breast. Chicken meat, especially the loin part, is a little dry, but the juicy stem of the root vegetable perfectly compensates for this. In addition, celery and chicken salad can be seasoned with butter, sour cream, or mayonnaise, depending on your preferences. If desired, you can not boil the chicken breast, but fry it in a frying pan until golden brown.

Ingredients:

• chicken breast – 200 g;
• celery – 150 g;
• cherry tomatoes – 100 g;
• salad onion – 1 pc.;
• olive oil – 3 tbsp. l.;
• lemon juice – 1 tbsp. l.;
• salt, pepper - to taste.

Cooking method:

1. Boil or fry the chicken breast until cooked. Cool and then tear the meat into medium pieces along the fibers.
2. Chop the stems into strips.
3. Cut the cherry into halves.
4. Cut the onion into half rings.
5. Mix all ingredients, season with oil, add lemon juice, salt and pepper.

• Time: 40 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 130 kcal/100 g.
• Purpose: for a snack.
• Cuisine: international.
• Difficulty: easy.

This salad can be a complete meal for lunch or dinner for those who quickly want to lose weight. To speed up the cooking process, boil the potatoes in advance. For dressing you will need Dijon mustard, which makes the appetizer especially tasty. Feel free to serve this dish with beef or pork steaks.

Ingredients:

• potatoes – 4 pcs.;
• celery stalks – 4 pcs.;
• parsley, dill - a bunch;
• leek – 1 pc.;
• Dijon mustard – 2 tbsp. l.;
• honey – 1 tsp;
• soy sauce– 1 tbsp. l.;
• olive oil – 2 tbsp. l.;
• apple cider vinegar – 2 tsp;
• salt pepper.

Cooking method:

1. Boil the potatoes in their skins until tender. Peel and cut into small cubes.
2. Finely chop the root vegetable, parsley and onion.
3. Mix the ingredients.
4. In a separate container, combine mustard, oil, honey, soy sauce and vinegar. Season the vegetables with this mixture.

With cheese

• Time: 15 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 80 kcal/100 g.
• Purpose: for a snack.
• Cuisine: international.
• Difficulty: easy.

Another recipe that deserves the attention of all light snack lovers is a salad with cheese and celery. The composition may resemble everyone's favorite Greek salad, because it also includes tomatoes, peppers, cream cheese and olives. Choose any creamy product: feta, feta cheese or mozzarella salad - each of these varieties fits perfectly into a green salad.

Ingredients:

• celery stalks – 4 pcs.;
• tomato, bell pepper – 1 pc.;
• olives – 10–15 pcs.;
• cream cheese – 150 g;
• olive oil – 3 tbsp. l.;
• salt pepper;
• lemon juice – 1 tsp.

Waypreparations:

1. Wash the vegetables. Cut the tomatoes into cubes, the stems into medium pieces, and chop the pepper into strips.
2. Mix ingredients, add olives.
3. Cut the cheese into cubes with 1 cm sides.
4. Season the salad with oil, add pepper and salt to taste.

Vegetable salad brush

• Time: 10 minutes.
• Number of servings: 5 persons.
• Calorie content of the dish: 60 kcal/100 g.
• Purpose: for a snack.
• Cuisine: international.
• Difficulty: easy.

A vegetable salad with celery called “Brush” contains fiber, which helps cleanse the intestines of food debris that has settled on the walls of the digestive tract. Choose this recipe for fasting days and you won't feel hungry. The peculiarity of preparing the brush is that raw vegetables are used, which is especially recommended for constipation.

Ingredients:

• cabbage – 3 leaves;
• celery – 1 stalk;
• carrots – 1 pc.;
• beets – 1 pc.;
• onion – 1 pc.;
• green peas – 100 g;
• lemon juice – 1 tsp;
• olive oil – 1 tbsp. l.;
• greens - to taste.

Cooking method:

1. Rinse the vegetables.
2. Chop the cabbage leaves into thin strips.
3. Grate the beets and carrots on a coarse grater.
4. Finely chop the stems.
5. Mix all ingredients in a salad bowl.
6. Add chopped onions, herbs, peas.

Discuss

Celery stalk salad: delicious recipes

This green with a rather strong aroma is useful for those who care about their slim figure, because celery contains a minimal amount of calories. The most popular salad using celery root is Waldorf. For it, in addition to fresh celery, you will need apples, peeled walnuts, and varieties of cheese with noble blue mold. Stem celery can be safely added to any vegetable salad, because the fresh, slightly spicy taste of this green goes well with any vegetables.

It is advisable to use celery in small quantities. For celery salad you need to select fairly dense, brittle stems. When storing picked celery in the refrigerator, you need to wrap it in a sheet of newspaper or paper, since they have a rather pungent aroma.

You can have long discussions about which salad has more benefits - made from root or stem celery, but we can only say that, in addition to the enormous benefits of this greenery, it has a rather pleasant taste and incomparable aroma, no one will dispute this fact. Leading nutritionists recommend using fresh celery for weight loss, but you need to make such salads without adding meat or mayonnaise.

And those who do not have the goal of limiting their calorie intake can safely prepare any celery salad. The recipe for salads using petiole or root celery is truly enormous. There are options for every taste, where everyone can choose the most suitable option.

The most popular variations of salads using these greens are salad with chicken and fresh celery, salad of celery and fresh carrots, appetizer dish of celery and canned tuna. Original recipes a lot, here there is the addition of meat, seafood, fish.

Stem celery salad is distinguished by its increased juiciness, because it requires a minimal amount of oil; you can squeeze a little lemon juice into such a salad with celery. Options for preparing celery salads add aesthetics to the dish, which is why it has taken its rightful place on the holiday table among other original dishes. The recipe for celery-based salads is not complicated; the main thing here is a skillful combination of the products used.

How to make celery salad - 12 varieties

This dish will be an easy addition to any meal or can turn into a favorite dinner for those who value their slim figure.

For this you will need:

• Boiled chicken breast - 1 pc.;
• Stem celery;
• Beijing cabbage - 100 g;
• Lemon - 1 pc.;
• Boiled egg- 1 PC.;
• Olive oil - 1 tsp;
• Ground pepper - to taste;
• Grain mustard - 1 tsp. optional.

Cooking procedure:

Cut the chicken breast into strips, and also chop the celery stalks into medium strips. Cut the washed Brussels sprouts leaves into thin slices. Mix the ingredients, squeeze out the juice of half a lemon, pepper as desired, add olive oil for dressing, a little grain mustard, but this is at the discretion of the housewife.

Details of this simple dish can be seen in the video:

Lovers of healthy seafood will appreciate this light and simple dish.

Products (for 4 servings):

For the salad:

• Celery root - 450 g;
• Juice from one lemon;
• Crab meat - 250 g;
• Fresh parsley or dill (chopped) - 1 sprig;

For refueling:

• Mayonnaise - 2/3 cup;
• Mustard - 1 tbsp. l.;
• White wine vinegar - 1 1/2 tsp;
• Canned capers (drained) - 2 tbsp. l.;
• Salt and ground black pepper to taste.

Step-by-step cooking:

First, create a salad dressing: put mayonnaise in a bowl required quantity, mustard, vinegar, capers, salt and ground pepper. Mix everything thoroughly. Cover with cling film and place in the refrigerator to cool.

Place salted water for cooking in a large saucepan. Grind the peeled celery on a coarse grater. Squeeze a little lemon juice into boiling water, add grated celery, blanch for 2 minutes. Then place the celery in a colander and rinse cold water. Squeeze out the water using a paper towel. Add celery to the bowl with the prepared dressing. Cut the finished crab meat into small pieces and add to the celery. Place the salad in the refrigerator to cool for 30 minutes.

Season the chilled dish with salt and pepper, garnish with chopped parsley and dill.

This light and healthy salad will firmly become part of your family menu after you try to prepare it.

Ingredients:

• Celery stalks - 5-6 pcs.;
• Boiled chicken breast - 1 pc.;
• Fresh tomatoes - 2-3 pcs.;
• Mustard - optional;
• Chicken bouillon- 100 ml;
• Ground black pepper - to taste;
• Vegetable oil - 2 tbsp. l.;
• Salt - to taste.

Preparation procedure:

It is advisable not to wait for the chicken breast to cool before starting to assemble the salad. It will taste better if the chicken meat in it is warm.

Cut the washed celery stalks into small strips, cut the chicken breast into cubes. Cut the washed tomato into small slices. Mix the ingredients, add vegetable oil, pepper, salt as desired, and add a small amount of ready-made mustard.

You can learn more about the benefits of these products in the video:

Delight your invited guests and loved ones with a simple pickled salad of fresh cucumbers, carrots and celery. An excellent appetizer, seasoned with aromatic sauce, will be an excellent addition to any dish.

Products:

• Cucumbers - 200 g;
• Carrots - 30-40 g;
• Onions - 30-40 g;
• Celery - 30 g;
• For salad dressing:
• Sesame - 15 g;
• Lemon juice - 20 ml;
• Vegetable oil - 40 ml;
• Grape vinegar - 40 ml;
• Dill - 20 g;
• Honey - 20 g;
• Salt - to taste;
• Ground black pepper - to taste.

Step-by-step preparation:

Peel the carrots and chop them into long strips. You can use a Korean carrot grater. Hulled onion cut into thin half rings. We chop the well-washed celery stalks into not too thick fragments. We cut fresh cucumbers into as thin slices as possible; a paring knife is suitable for this purpose.

Now prepare the marinated sauce: in a bowl, mix vegetable oil, grape vinegar, lemon juice, honey, salt, chopped herbs and white sesame seeds. Mix vegetables with marinade. This salad can be served as a separate dish or as an addition to meat dishes.

Ingredients:

• Celery root - 1 pc.;
• Carrots - 3 pcs.;
• Peeled walnut kernels - 100 g;
• Lemon - 1 pc.;
• Flax-seed- 2 whispers;
• Vegetable oil for dressing.

Preparation procedure:

Grind the walnuts in a mortar. Grate the peeled celery root on a coarse grater. We also grate the peeled carrots on the same grater. Add walnuts and vegetable oil, flax seeds. Add a little salt to it all and mix. At the end, squeeze half a lemon.

Step-by-step preparation can be seen in the video:

A great option for a hearty breakfast is this nice salad of chicken, celery and fresh apples. This hearty salad is an excellent option for the holiday table.

Products (for 4 servings):

• Boiled chicken meat - 150 g;
• Apples - 1 pc.;
• Celery (root) - 1 pc.;
• Walnuts - 30-50 g;
• Mayonnaise - 3-5 tbsp. spoon;
• Chopped parsley - 1-2 tbsp. spoons;
• Salt - 0.25 teaspoon;
• Ground black pepper - 1 pinch.

Step-by-step preparation:

Celery should be thoroughly washed and grated on a coarse grater. Cut the peeled and cored into small strips. Finely chop the nuts. Cut the chicken meat into small pieces, finely chop the parsley. Mix all the ingredients. Add mayonnaise and spices and mix again.

The combination of celery and apple - maximum benefit

This simple salad using celery will delight loved ones and guests with its ease and unique taste.

Components:

• Fresh celery stalks - 3-4 pcs.;
• Small apples - 2 pcs.;
• Light Greek yogurt - 2 tbsp. l.;
• Salt - to taste.

Preparation:

Wash the apples thoroughly, remove peel and core. Cut the washed celery into slices. Divide the apples into slices and cut them into large cubes. Season the chopped products with yogurt and add a little salt. A simple and easy dish is waiting to be served!

You can see what this salad actually looks like in the video:

Cabbage, fresh apple and celery - the perfect combination for salad

This salad option using celery is simple, affordable and useful option dishes for weight loss.

Products (for 5 servings):

• White cabbage (young) - 300 g;
• Green apples - 2 pcs.;
• Petiole celery - 4 stalks;
• Natural yogurt - 4 tbsp. l.;
• Honey (liquid) - 1 tbsp. l.;
• Lemon juice - 1 tbsp. l.;
• Cashew nuts - 2 tbsp. l.

Preparation:

Shred the young cabbage into thin strips and lightly press with your hands. Finely chop the peeled celery stalks. Cut the apple, previously peeled, into thin cubes. Pour lemon juice over everything and mix the ingredients in a bowl. Add natural yogurt and liquid honey there. Mix all the products again and leave to cool for 10 minutes.

Products:

• Celery root - 1 pc.;
• Pistachios - 150 g;
• Light sour cream - 1 tbsp. l.;
• Mayonnaise - 1 tbsp. l.;
• Vegetable oil;
• Cheese - 50 g.

Preparation procedure:

Clean the celery root. Shred it on a fine grater. Finely grind the pistachios in a mortar.

The secret of this salad is in its special presentation: put 4 mounds of chopped celery on a plate, sprinkle each mound with nuts, put 1 tbsp on top of one mound. l. sour cream, another with mayonnaise, a third with dressing vegetable oil, and the fourth is sprinkled with hard grated cheese.

Thus, we get the same salad, but with four different dressing options.

You can enjoy cooking by watching this video:

This dish is very tasty and healthy, and it only takes a few minutes to prepare!

Products:

• Stem celery - 5 petioles;
• Apples - 2 pcs.;
• Green pea canned - 1 small jar;
• Hard cheese - 100 g;
• Salt;
• For refueling:
• Vegetable oil;
• Apple cider vinegar;
• Mustard.

Preparation:

Cut the peeled and washed celery stalks into thin slices. Chop the peeled apples into thin strips. Grate the cheese on a coarse grater. Add canned green peas to the vegetables.

Now you need to prepare the dressing: mix apple cider vinegar and a little mustard with vegetable oil. Mix everything thoroughly and pour the resulting dressing over the salad. The dish is waiting to be served.

Components:

• White cabbage - 200 g;
• Celery 3-4 stalks;
• Bell pepper - 1 pod;
• Greens: parsley, dill, onion;
• Fresh cucumber - 1 pc.;
• Garlic - 2 cloves;
• Pitted olives - 6 pcs.
• Lemon;
• Olive oil;
• Black pepper;
• Salt.

Preparation procedure:

Shred the cabbage thinly. Do not peel the cucumber, cut it into small cubes. We also cut the celery into cubes. Finely chop the pepper. Chop the garlic in the same way. Grind the olives. Finely chop the greens. Squeeze half the lemon juice, add 2 tbsp. l. olive oil. Add a little pepper and mix the salad thoroughly.

You can see the step-by-step preparation of the salad in the video:

Components:

• Red onion - 1 pc.;
• Canned sardines - 1 pc.;
• Kirieshki - 1 pack;
• Celery - 3-4 stalks;
• Olive oil.

Step-by-step preparation:

Cut the celery into small cubes, chop the canned fish, chop the onion into cubes, add kirieshki, and a little olive oil. Mix everything, add salt, pepper, mix with spices again.

You can see everything in detail in the video: