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🥗 Crispy mushrooms on crunchy celery and apple salad

262 kcal · 30 min · 4 servings

Ingredients

• 600 g celery stalks
• 1 apple
• 2 spring onions
• 1 carrot
• 8 leaves head lettuce
• 150 g button mushrooms
• 8 tbsp rapeseed oil
• salt
• pepper
• 4 tbsp apple cider vinegar
• 1 tbsp lemon juice
• 1 tsp honey

Instructions

1. 1. Wash the celery thoroughly and remove the tough fibers.
2. 2. Cut the celery into pieces about 4 to 5 centimeters long.
3. 3. Roughly chop the green leafy tops of the celery.
4. 4. Wash the apple and cut it into four quarters.
5. 5. Remove the core from the apple quarters.
6. 6. Cut the cored apple quarters into thin slices.
7. 7. Wash the spring onions and trim off the dry ends.
8. 8. Slice the white parts of the spring onions into very fine rings.
9. 9. Slice the green parts of the spring onions into slightly wider rings.
10. 10. Peel the carrot completely.
11. 11. Slice the carrot lengthwise into thin strips or use a grater.
12. 12. Wash the head lettuce and shake it dry.
13. 13. Tear the lettuce into bite-sized pieces.
14. 14. Fill a large bowl with the lettuce and all the prepared vegetables.
15. 15. Wash the mushrooms and pat them dry.
16. 16. Halve the mushrooms.
17. 17. Heat two tablespoons of oil in a frying pan.
18. 18. Fry the mushrooms for two to three minutes until golden brown.
19. 19. Season the mushrooms with salt and pepper.
20. 20. Put the remaining oil, vinegar, lemon juice, and honey into a tall container.
21. 21. Blend the dressing ingredients briefly with a hand blender until smooth.
22. 22. Finally, adjust the seasoning of the dressing with salt.
23. 23. Divide the salad among the plates.
24. 24. Sprinkle the warm mushrooms over the salad.
25. 25. Drizzle the salad with the dressing and serve immediately.

Nutrition per serving

• kcal: 262
• Protein: 4 g · Fett/Fat: 21 g · Carbs: 15 g