🥗 Celery Yogurt Salad

Name: Celery Yogurt Salad
Total time: 30 min
Yield: 4 servings
Ingredients: 250 g celeriac; 1 tbsp olive oil; 3 tbsp vegetable broth; 1 tsp mustard; 2 tbsp red wine vinegar; 125 g yogurt; salt; pepper (from the mill); 2 tbsp pumpkin seed oil; 1 onion; 250 g head lettuce; 200 g arugula; 0.5 bunch radishes

130 kcal · 30 min · 4 servings

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Ingredients

250 g celeriac
1 tbsp olive oil
3 tbsp vegetable broth
1 tsp mustard
2 tbsp red wine vinegar
125 g yogurt
salt
pepper (from the mill)
2 tbsp pumpkin seed oil
1 onion
250 g head lettuce
200 g arugula
0.5 bunch radishes

Instructions

1. Peel the celery stalks and cut them into very thin strips. Fry them briefly in hot olive oil while stirring constantly. Add some vegetable broth, cover the pot, and steam the vegetables until they are still slightly crisp. Drain the celery and save the cooking liquid.
2. Whisk the saved liquid with mustard, red wine vinegar, yogurt, salt, pepper, and pumpkin seed oil. Peel the onions, dice them finely, and add them along with the celery to the marinade. Mix everything well and adjust the seasoning to taste.
3. Wash the radishes, trim the stems, and slice them into thin rounds.
4. Separate the head lettuce into individual leaves, wash them, remove any wilted parts, shake them dry, and tear the leaves into bite-sized pieces.
5. Wash the arugula, remove damaged leaves and thick stems, shake it dry, and chop it roughly. Arrange both types of salad on a platter. Distribute the celery with the marinade over the top and garnish the dish with the radish slices.

Nutrition per serving

kcal: 130
Protein: 5 g · Fett/Fat: 10 g · Carbs: 6 g