Skip to content

We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies.

Herby celery salad recipe

Herby celery salad recipe

0 ratings

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

Ingredients

  • 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

    1165kj
    280kcal     14%

  • 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

Method

  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.

See more Salad recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.