Carrot and Celery Root Salad

This simple French-inspired side salad is perfect for a casual meal. It's a great make-ahead because it holds up well and as the flavors get better over time.

For vegans, substitute the honey with maple syrup.

Difficulty

Easy

Cook Time

Nne

Cuisine

French, Mediterranean|

Prep Time

11-20 Minutes

Servings

Ingredients

3 tablespoon Fresh Lemon Juice
1/2 tbsp Honey , or Maple Syrup
1/2 teaspoon Kosher Salt
1 tbsp Oil, mustard
1/3 cup Avocado Oil
1 1/2 cup Celery Root, Raw , (1 medium) cleaned and peeled
5 medium Carrots , peeled
1/4 cup Parsley, fresh , chopped

Nutrition Facts (per serving)

Calories 172 kcal
Total Fat 14.60 g
Saturated Fat 1.710 g
Trans Fat 0.000 g
Sodium 169 mg
Total Carbohydrates 10.54 g
Dietary Fiber 2.2 g
Sugars 4.67 g
Protein 1.16 g
Cholesterol 0 mg
Vitamin A 8703 IU
Vitamin C 12.2 mg
Calcium 38 mg
Iron 0.59 mg

Directions

For the dressing: Place lemon juice, honey, salt, mustard and oil in a jar with a tight lid and shake vigorously to form an emulsified dressing. Set aside.
Using a food processor fitted with the shredding blade, or a box grater, shred the celery root and carrots.
Place the shredded vegetables in a large bowl, mix in the chopped parsley.
Pour dressing over the top and gently toss.
Chill for at least 30 minutes before serving, to allow flavors to marry.

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