Happy New Year! This is always one of my favorite seasons, full of hope and promise. The beginning of the year feels like a blank chalkboard if you can wipe out all the bad habits and indiscretions of the previous year and start over.

Each year I spend the first days of January setting goals and goals that I want to achieve throughout the year (eat healthier, exercise more, floss, do not try to keep the entire wardrobe at the foot of my bed) and each By the 15th of January they are all forgotten and I am back on my old ways. This year, I’ll limit myself to two simple words. be healthy. I hope I can stick to it for more than a week.


To support all the dedicated “resolutionists,” I start the year with a healthy salad recipe to encourage everyone to stay on the track for a few more days. This raw salad is fresh and tasty and full of great color and taste. A perfect dish if you are trying to detoxify. To be honest, this is the first time I’ve used celery root, and although it’s not the most visually appealing vegetables, I absolutely adore it. Like the most consumed celery broth, celery root is rich in vitamins A, B6, C, K and E, potassium and fiber.

In this salad, the celery root and the apples are seasoned with pistachios, pomegranate seeds and parsley and served with lemon-honey dressing. There’s so much different tastes and textures in every bite, from the crispness of the sweet apple and celery root to the sour pomegranate seeds and the crispy pistachios. This is a great alternative to the usual salad base salads, which I am sure will overdose many at this time of the year. I hope you like it!

Celery root & apple salad

preparation time
15 minutes

total time
15 minutes

Diet: Dairy Free, Grain / Gluten Free, Paleo, Refined Sugar, Specific Carbohydrate Diet, Vegan
Servings: 2 -3

1 celery root
1 apple
2/3 cup pistachios roasted
2/3 cup pomegranate seeds
1/4 cup of parsley
3 tbsp olive oil
2 teaspoons honey or another sweetener
1 tsp white wine vinegar
salt and pepper

Wash and peel the celery root. Peel the apple and remove the kernel. Cut the celery root and the apple into thin slices with a mandolin. If you do not have a mandolin, you can use a serrated knife or food processor with a coarse griddle.
Put the crushed celery root, the apple, the pomegranate seeds and the roasted pistachios in a bowl.
In a bowl, whisk the olive oil with honey and white wine vinegar and season with salt and pepper.
Before serving, cover the salad with the dressing, dice with chopped parsley and sprinkle

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