Celery Root and Apple Salad Recipe

CeleryCelery can be an excellent vegetable for managing your blood pressure as it contains 3-n-butylphthalide, which has been found to lower blood pressure by dilating arteries and relaxing blood vessels.

Celery also contains apigenin, a potent antioxidant that protects against cellular damage, decreases inflammation, and promotes a healthy circulatory system.

This recipe from Gourmande in the Kitchen is a great way to up your celery intake, and contribute to healthy living and lower blood pressure! 

Celery Root and Apple Salad

Prep Time: 25 minutes

Serves 4 to 6

"A vibrant mustard vinaigrette is paired with celery root and thin slices of crunchy fresh tart apples and crisp celery stalks then topped with buttery walnuts for a light salad with a clean crunch."


Mustard Vinaigrette:

  •  2 tsp Dijon mustard
  •  2 tbsp apple cider or white wine vinegar
  •  4 tbsp extra-virgin olive oil (or 2 tbsp olive oil and 2 tbsp walnut oil)
  • Sea salt and freshly ground pepper to taste

Shaved Celery Root Salad:

  • 1 medium celery root
  • 1 medium tart apple (like granny smith or fuji)
  • 4 medium celery stalks
  • 2 tbsp freshly squeezed lemon juice (about ½ a large lemon)
  •  2 tbsp fresh celery leaves, finely chopped
  •  1/4 cup fresh flat leaf parsley, finely chopped
  •  ¼ cup/28g walnuts , toasted


Combine the mustard and vinegar and whisk together. Add the oil in a slow, steady stream, whisking constantly, until combined. Season with salt and pepper to taste. Set aside.

Peel and quarter the celery root and julienne on a mandoline or with a sharp knife. Toss with one tablespoon of the lemon juice in a large serving bowl and set aside.

Core and cut the apple into quarters and julienne on a mandoline or with a sharp knife. Toss the apple with shaved celery root and the remaining tablespoon of lemon juice, and set aside.

Thinly slice the celery stalks on a mandoline or with a sharp knife and toss with the celery root and apples.

Toss with the finely chopped celery leaves, parsley leaves and mustard vinaigrette until well combined. 

Top with the toasted walnuts and an additional sprinkle of sea salt if desired before serving.