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Carrot salad with celery

Carrot salad with celery

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Celery, carrots and apples are cleaned and given through a large grater. Sprinkle with lemon juice to prevent oxidation.

Then we make mayonnaise in a mixer of 2 eggs (yolk) with a little mustard and oil. At the end, we add the 2 egg whites. Mix the mayonnaise with the vegetables, season with salt and pepper and at the end, add the finely chopped parsley leaves. It can be served as such or as a garnish next to rice with a piece of meat.

Carrot salad

Dear ones, I suggest we start the week easier, because I seem to see that you have spread it out in the weekend with grills, fries and other wonders. A salad didn't kill anyone, or if this horror ever happened, the event was discreet enough not to appear in the chronicles. The salad I'm proposing to you today won't hurt you either. It is made from carrots in three different states. And it's easy to get. To tell you:

Things are pretty simple: first you have to wash a few carrots well. Yes, that's fine. You don't have to peel them (I prefer the ones with leaves, they are rawer, sweeter, friendlier). Divide the carrots into three. One third go to bake, on baking paper, in a tray, in the hot oven, sprinkle with oil and sprinkle with salt. 45 minutes at 180 degrees Celsius. Bake well. The second third must reach a sieve placed on top of a pot in which the steam boils. The sieve, covered with a lid, should get rid of as little steam as possible. A steaming of 20-22 minutes should reach them (they should remain slightly crispy). The last carrots remain raw. Use a peeler (that vegetable peeling tool, with a horizontal blade) and cut the carrots into strips as thin as possible. Sprinkle the raw carrot strips with a little lemon juice and a little oil.

Dressing: two tablespoons of basil emulsion, two tablespoons of red fruit sauce. Emulsion: two tablespoons of chopped basil, a tablespoon of oil, a teaspoon of very cold water, a pinch of salt and a teaspoon of lemon juice. Mix in a blender for two minutes. Red fruit sauce: the fruit put in a blender, crushed, mixed for two minutes with a little lemon juice, passed through a fine sieve. The result was set on fire for five minutes. That's all.

For a little more freshness, I recommend mixing all this with a few thin slices of raw beets and a little raw salad, of various varieties. I finished. Stay healthy.

3-4 tablespoons chopped walnuts

Chicory they will be unwrapped leaf by leaf and washed under a stream of cold water, then drained in a strainer.

Celery root and carrot they will be cleaned, washed, then they will be given one by one on the grater with big meshes.

The Apple it will be washed (but it will not be cleaned of the peel, but only of the house or seeds) and it will be cut into thin slices or put on the grater with large meshes,

Chicory they will be cut into suitable sizes on a worktop, then they are transferred in a glass bowl together with the carrot, celery and apple.

There will be a dressing from: olive oil, lemon juice, salt and pepper, which will be added over the salad, stirring gently.

To make the salad more consistent, it will be added walnut kernels finely chopped or ground.


Beet juice has been associated with many health benefits: improved blood circulation, lower blood pressure and increased physical performance in athletes. Most of these benefits are due to the nitrate content.

Researchers claim that beet nitric oxide has the potential to prevent and control pathologies associated with low bioavailability of nitric oxide, such as hypertension arterial and endothelial function.

It is also considered a promising therapeutic treatment for a number of conditions associated with oxidative stress and inflammation.

Betalaina - the pigment that gives the beet its red color - has demonstrated in in vitro and in vivo studies antioxidant, anti-inflammatory and chemo-preventive properties. Consumption of beets also has benefits on cognitive functions.

Method of preparation

Peel a squash, grate it and squeeze the juice. Peel a squash, grate it and squeeze the juice.

The chicken breast is grilled, then cut into small pieces and also mixed with mayonnaise. Take a round shape, wet it with a little water inside (so that the salad can come off well), then put the chicken breast on the first layer, then add the raw salad, press well and turn it over on the plate, it will come out. a beautiful round shape and on the bottom layer there will be a salad and on top the chicken breast.

Start decorating the salad, put in the middle a teaspoon of corn, 2-3 slices of apple and mint leaves. On the plate it will be drawn with the topping we have in it, it will be decorated with tomatoes, peppers and pomegranate seeds.

Celery salad with carrots

Make a potato mayonnaise: boil the potatoes, clean them, grate them, then mix them with a whole egg and rub them with oil until you get a stronger mayonnaise if it is too soft, you can add a potato, and if it is too hard, add a little water.

Separately, grate the carrots and celery, put them over the mayonnaise and mix. Suitable for salt. I do not recommend using potato-free mayonnaise because the salad is not as tasty. Good appetite!

Chicken salad with carrots, celery and apple

Peel the carrots, celery, apples and garlic, grate on a small grater, squeeze well and salt

Cabbage salad with carrots and celery

We clean the vegetables, wash them and let them drain. We cut the potatoes into cubes and put them

Carrot and celery salad with avocado and tuna

Vegetable salads and greens are not only useful for weight loss, but especially for increase the intake of vitamins, minerals, fiber and antioxidants and improving the quality of the diet.

Salads should not only be part of diets, but of a healthy lifestyle. Although they seem harmless at first glance, salads can also become enemies of our figure and health if we do not prepare them properly.

Carrot salad with avocado and tuna:

Sauces high in fat and calories can take a common salad to a higher level in terms of taste, but can compromise its nutritional content.

Choose a simple dressing, made of olive oil and lemon juice and a few spices. Avocados can also successfully replace other sources of unhealthy fats. Contains healthy fats that help absorb nutrients from other ingredients.

It can be added to diced or sliced ​​salads, or it can be mashed and prepared in the form of sauce or mayonnaise, which will bind the salad better.

If the salad will be the main dish, do not forget to add a source of protein. They are important for the synthesis of enzymes and hormones, for the construction of bones, muscles and cartilage. You can opt for chicken breast, tuna or other type of fish, beans or chickpeas, or boiled egg.

Carrot, celery, avocado and tuna salad - recipe


• 1 can of tuna
• 1 carrot
• 1 celery root
• 1 avocado mare
• 1-2 tablespoons of oil
• lemon juice
• salt and pepper to taste

Peel the carrot and celery root. Put them on the grater with large holes in a large bowl. Add the drained oil or water tone (depending on what kind of can you use).

Cut the avocado in half, remove the seeds and cut each half in quarters. Peel them and cut them into small cubes and place them over the vegetables in the bowl (avocado can be mashed and turned into a vegetable mayonnaise).

Immediately add the freshly squeezed lemon juice, olive oil, salt and pepper. Stir gently and let the salad sit for a few minutes, then serve.

Store the rest in the refrigerator in closed pans with lids. This recipe can also be prepared for fasting, if you exclude the tone.

* The advice and any health information available on this site are for informational purposes, do not replace the doctor's recommendation. If you suffer from chronic illnesses or follow drug treatments, we recommend that you consult your doctor before starting a cure or natural treatment to avoid interaction. By postponing or interrupting classic medical treatments you can endanger your health.

Celery salad with carrots

Rinse the vegetables under running water and drain well. Mix the dill seeds and orange peel. Put the vegetables together with the seeds and orange peel in sterilized jars, without stuffing.

Put the orange juice, vinegar, water, sugar and the rest of the salt in an enameled pan and boil for 2-3 minutes, then take the foam. Pour into jars to cover the vegetables. Remove any air bubbles with a sealed wooden spike.
Consume after a week.

It can be served with cold or hot chicken steak.

Useful advice:
& # 8211 Choose celery carefully: the heads should be heavy for their size (otherwise they are dry) and without small, green spots.
& # 8211 For a more delicate flavor, you can scald the orange peel for 1-2 minutes before use, then drain and cool in cold water.

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