10 refreshing celery salads

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Spice up and juicier salads with chicken, cucumbers, crab sticks, apples, pineapples and more.

You can make mayonnaise for salad yourself, replace it with sour cream, natural yogurt or other sauces.

1. Salad with celery, chicken, grapes and walnuts

Ingredients

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

Preparation

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

Cut the chicken into small cubes and the celery into thin slices. Cut the grapes in half and remove seeds if present. Chop the nuts and parsley finely.

Add mayonnaise, salt, pepper and toss the salad.

2. Salad with celery, chickpeas, orange and olives

Ingredients

• 3 oranges;
• 2-3 celery stalks;
• a handful of olives;
• ½ – 1 red onion;
• 200-250 g of canned or boiled chickpeas;
• a few sprigs of parsley;
• 3 tablespoons olive oil
• salt to taste;
• ground black pepper - to taste.

Preparation

Grate the zest of oranges on a fine grater so that 2 tablespoons are enough. Remove skins, white streaks and films from oranges.

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

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

3. Salad with celery, beets and Adyghe cheese

Ingredients

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

Preparation

Boil the beets until tender, cool and peel. Chop it and cheese into medium cubes and celery thinly.

Add coarsely chopped or torn lettuce leaves to the ingredients.

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

4. Salad with celery, chicken, avocado, tomatoes and cucumber

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 spoonful of oil, salt and pepper and place on a parchment-lined baking sheet. Bake at 190 ° C for about 20-30 minutes until tender.

Remove chicken from oven, cover with foil and cool.

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

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

5. Salad with celery, crab sticks, apple and eggs

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

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

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

Add mayonnaise, salt, pepper and stir.

6. Salad with celery, chicken, apple, eggs and walnuts

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 and grate 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 stir.

Sprinkle the chopped nuts on the salad.

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7. Salad with celery root, pumpkin and carrots

Ingredients

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

Preparation

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

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8. Salad with celery, pineapple and walnuts

Ingredients

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

Preparation

Chop the celery into large pieces and chop the nuts coarsely. Add pineapple, mayonnaise, lemon juice and salt and stir. Serve the salad on lettuce leaves.

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9. Salad with celery, radishes and cucumbers

Ingredients

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

Preparation

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

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10. Salad with celery, dates, almonds and parmesan

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 into long, thin slices at an angle. Add whole or chopped leaves to these.

Fry the almonds in a preheated skillet 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.

Use a peeler to make small, thin slices of cheese. Add them to the salad with the oil and stir again.

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