Apple and Celeriac Salad

A lovely, fresh way to enjoy raw veg

Serves 4

Ingredients

650g Celeriac, raw
100g Apples, eating, average, raw
100g Yogurt, greek style, plain, whole
50g Walnuts
40g Lemon juice, fresh
24g Mustard, Dijon, smooth
16g Parsley, fresh
12.6g Olive oil
2g Salt
1g Pepper, black

Instructions

Mix everything, except the Celeriac, Apple and Walnuts, together. Grate or chop Celeriac and Apple finely, roughly chop the Walnuts, toss into the Yoghurt mixture and mix well.

Per Portion (249g)

219 Kcal
15g fat
9g Carbohydrates
7.8g Fibre
6.8g Protein

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About Patricia Daly

Patricia Daly is an experienced and internationally recognized nutritional therapist (MSc (Advanced Nutrition), dipNT, mBANT, rCNHC), author and educator in the area of integrative cancer support. Following her cancer diagnosis in 2008, she started studying nutrition science and left her corporate career. She is completing her MSc degree in “Advanced Nutrition in Research and Practice” at Middlesex University in London in 2021. As a Swiss native, she regularly attends training courses in Switzerland/Germany, including at the renowned Tumor Biology Center in Freiburg, Germany. Patricia is also one of the founding and advisory board members of the Association for Ketogenic Metabolic Therapies based in Germany.

Over the past 10 years, Patricia has worked with hundreds of clients worldwide that are affected by cancer and that are looking to improve their quality of life with nutrition and lifestyle changes. In 2016, she co-wrote the book “The Ketogenic Kitchen” with Domini Kemp. It quickly became a bestseller in Ireland and subsequently also on Amazon US. Patricia is a guest lecturer and regularly receives invitations to speak at international medical conferences.

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