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🍽️ Crispy Celery and Apple Salad with Pineapple

628 kcal · 30 min · 4 servings

Ingredients

• 1 kg celery stalks
• 4 apples
• 2 pineapples
• 4 spring onions
• 50 g pine nuts
• 1 tbsp honey
• 4 tbsp lemon juice
• 4 tbsp grape seed oil
• salt

Instructions

1. 1. Wash the celery thoroughly and remove the tough outer strings.
2. 2. Cut the celery into bite-sized pieces.
3. 3. Set aside a few green celery stalks for decoration.
4. 4. Wash the apples thoroughly.
5. 5. Cut the apples into quarters.
6. 6. Remove the core from the apple quarters.
7. 7. Cut one of the apple halves into thin wedges.
8. 8. Dice the remaining apple into small cubes.
9. 9. Peel the pineapple.
10. 10. Cut the pineapple in half.
11. 11. Remove the hard core from the center of the pineapple.
12. 12. Slice one of the pineapple halves into thin slices.
13. 13. Dice the remaining part of the pineapple into small cubes.
14. 14. Wash the spring onions.
15. 15. Trim the dry ends of the spring onions.
16. 16. Slice the spring onions into thin rings.
17. 17. Heat a frying pan without any fat.
18. 18. Toast the pine nuts in the pan until golden brown.
19. 19. Whisk the honey with the lemon juice.
20. 20. Add two to three tablespoons of water to the honey-lemon mixture.
21. 21. Add the oil to the sauce.
22. 22. Season the sauce with salt.
23. 23. Toss the diced fruits and celery with the sauce.
24. 24. Set aside the apple wedges and pineapple slices for decoration.
25. 25. Add the sliced spring onions to the salad.
26. 26. Season the salad with salt to taste.
27. 27. Divide the salad among small plates or bowls.
28. 28. Garnish the salad with the reserved apple pieces and pineapple slices.
29. 29. Sprinkle the toasted pine nuts over the salad.
30. 30. Garnish the salad with the reserved green celery stalks.

Nutrition per serving

• kcal: 628
• Protein: 9 g · Fett/Fat: 18 g · Carbs: 102 g