Bitter orange gives celery root a floral acidity in this Antalya salad, a bright side for warm weather.
16 min prep
Keeps the screen on · step-by-step guide · built-in timer
Prepare the cutting board and serving plate so the chopped ingredients do not sit and darken.
Grate the celery roots and immediately toss them with the bitter orange juice.
Whisk the yogurt, olive oil, and salt in a separate bowl.
Combine the celery, yogurt dressing, and walnut kernels.
Rest the salad in the refrigerator for 10 minutes before serving.
Serve as soon as it is dressed so the crisp texture does not soften.
💡 Tip: Tossing the celery with bitter orange juice as soon as it is grated prevents discoloration.
🍽️ Serving suggestion: Serve cold with walnuts and a drizzle of olive oil.
~155
kcal calories
3
g protein
18
g carbs
8
g fat
4g
Sugar
1.8g
Fiber
358.2mg
Sodium
2.9g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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