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Herby celery salad recipe

Herby celery salad recipe

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This crispy and aromatic herby celery salad will add some tasty crunch and contrast to any meal. See method

  • Serves 4
  • 20mins to prepare
  • 280 calories / serving
  • Healthy
  • Vegan
  • Vegetarian
  • Dairy-free


  • 125g (4oz) bulgar wheat
  • 1 head of celery
  • 1 green apple, cored and finely sliced
  • 1 bunch fresh mint, chopped
  • bunch fresh coriander, chopped
  • bunch fresh dill, chopped
  • 40g (1 1/2oz) pumpkin seeds, toasted
  • 1 x 80g (3oz) tub pomegranate seeds
  • 1 lime, zested and juiced
  • 3 tbsp olive oil
If you don't have any limes, try a lemon instead

Each serving contains

  • Energy

  • Fat

    14g 20%
  • Saturates

    2g 10%
  • Sugars

    7g 8%
  • Salt

    0.5g 8%

of the reference intake
Carbohydrate 32.6g Protein 7.4g Fibre 3.1g


  1. Put the bulgar wheat into a bowl and add 300ml (1/2pt) boiling water. Cover and leave to stand for 20 minutes.
  2. Meanwhile, trim the celery, reserving the tender central leaves. Slice the sticks on a diagonal into 1cm (1/2in) pices. Toss with the apple and the herbs. Fluff up the bulgar wheat with a fork and fold into the celery; season.
  3. Pile the salad into a serving bowl. Shred the reserved celery leaves and scatter over with the pumpkin and pomegranate seeds.
  4. Whisk together the lime zest, juice and olive oil and drizzle over the salad.

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