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🍽️ Fresh Waldorf Salad with Pineapple

99 kcal · 30 min · 4 servings

Ingredients

• 200 g celery stalks (3 stalks)
• 1 lemon
• 200 g celeriac (1 piece)
• 200 g red-skinned apples (2 small apples)
• 1 tbsp walnut kernels
• 2 tbsp salad cream
• 5 tbsp milk (1.5% fat)
• white pepper
• 150 g fresh pineapple (flesh)

Instructions

1. 1. Wash the celery stalks thoroughly.
2. 2. Remove the tough strings from the stalk if present.
3. 3. Set aside the tender green leaves.
4. 4. Cut the celery into small cubes.
5. 5. Place the celery cubes into a large bowl.
6. 6. Cut the lemon in half.
7. 7. Squeeze the juice from the lemon.
8. 8. Peel the bulb of the celeriac.
9. 9. Wash the peeled celeriac.
10. 10. Grate the celeriac coarsely.
11. 11. Add the grated celeriac to the bowl with the celery stalks.
12. 12. Pour three tablespoons of lemon juice over the vegetable mixture.
13. 13. Mix everything well together.
14. 14. Wash the apples.
15. 15. Dry the apples with a cloth.
16. 16. Quarter the apples.
17. 17. Remove the core from the apple quarters.
18. 18. Cut the apples into small wedges or cubes.
19. 19. Add the apple pieces to the bowl with the celery.
20. 20. Chop the walnuts coarsely.
21. 21. Stir the salad cream smooth with the milk.
22. 22. Season the cream mixture with pepper.
23. 23. Mix the cream mixture with the celery and apple mass.
24. 24. Add the chopped walnuts.
25. 25. Gently combine everything until the nuts are distributed.
26. 26. Finely chop the reserved celery greens.
27. 27. Fold the chopped greens into the salad.
28. 28. Cover the bowl.
29. 29. Place the salad in the refrigerator for at least one hour.
30. 30. Cut the pineapple into small pieces.
31. 31. Fold the pineapple pieces into the salad shortly before serving.
32. 32. Taste the finished salad and adjust with a little lemon juice and pepper.

Nutrition per serving

• kcal: 99
• Protein: 2 g · Fett/Fat: 4 g · Carbs: 14 g