John Myers
Ingredients for 8 servings:
- 250 g mayonnaise (50%)
- 1 pot of natural yogurt (150g)
- 1 kg celeriac
- 3 apples, red
- 1 pineapple, (flying pineapple, has the best flavoring) approx. 800g
- 50 g walnuts
- 4 tbsp lemon juice
- 1 tbsp sugar
- salt and pepper
- 1 pomegranate (optional)
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
a vitamin boost in a light sauce
Mix a sauce from mayonnaise, yogurt, lemon juice, salt, and pepper. Peel the celery root and coarsely grate it in a food processor or on a vegetable grater. Peel the pineapple and cut it into bite-sized pieces (canned pineapple will also work – without added sugar if possible). Wash the apples thoroughly, quarter them with the skin, and remove the core. Coarsely grate a little more than half of the apples as well. Cut the remaining apples into thin slices and set them aside for garnish (drizzle with a little lemon juice). Now stir all the grated ingredients (celery, apples) and the pineapple pieces into the sauce and season again with salt, pepper, and sugar. Garnish with walnuts and apple slices. If you like it even crunchier, you can also use more walnuts and stir them into the salad as well. As an additional variation in winter and a real vitamin boost, you can add pomegranate seeds to the salad. It also looks fantastic! This salad tastes great with fresh farmhouse bread, topped with ham or a cold roast. Or as a starter with warm whole-grain toast.
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