Celery is a low-calorie vegetable rich in trace elements, vitamins, and fiber. In cooking, all parts of the plant are used, but the root is especially tasty and useful. It is great for weight loss salads: appetizing, light, but quite nutritious.
The benefits of root celery for weight loss
Celery root has a rich, slightly spicy flavor and a pleasant dense texture. The vegetable is rich in fiber and stimulates digestion well, quickly removing toxins and toxins from the body. In addition, celery belongs to foods with a "negative" calorie content: it takes more calories to digest a vegetable than the body receives as a result.
An additional advantage is versatility. Fresh celery goes well with a variety of herbs, fruits, root vegetables, lean meats and fish. It is better to use light low-fat sauces as a dressing: soy, vinaigrette, sour cream. Plain lemon juice, plain yogurt, or a small amount of vegetable oil will work as well.
Diet Chicken Salad: Step-by-Step Preparation
A very satisfying, but low-calorie salad, suitable for dinner or lunch. Instead of chicken meat, you can use turkey fillets.
Ingredients:
- 150 g celery root;
- 300 g chicken fillet;
- 2 medium-sized lightly salted cucumbers;
- 2 tbsp. l. low-fat yogurt;
- 1 tbsp. l freshly squeezed lemon juice;
- salt and black pepper to taste;
- sweet dijon mustard;
- fresh lettuce (romaine or iceberg).
Boil or steam chicken fillet, cool, cut into thin strips. Peel the celery root, grate, lightly drizzle with lemon juice. Chop the pickles finely after removing the seeds.
In a separate container, combine yoghurt, lemon juice and sweet mustard, season with salt and pepper to taste. It is not necessary to add too much salt, it is not recommended during the diet. Pour the dressing over the salad, stir and place in the refrigerator for 30-40 minutes. Serve the dish on the washed and dried iceberg or romaine lettuce leaves. Slices or a dried slice of cereal bread can be used as an accompaniment.
Original celery and kiwi salad
A dish with a subtle sour-sweet aftertaste and delicate aroma. A simple but mouth-watering salad can be used as a side dish with lean white fish or as a light festive snack. It is better to cook it an hour before serving, the ingredients are well soaked in the sauce.
Ingredients:
- 200 g celery root;
- 2 ripe, medium-sized kiwis;
- 0.5 cups low-fat cream;
- 2 tbsp. l. brandy;
- 1 tbsp. l. soy sauce;
- green salad for decoration.
Mix the cream with soy sauce and brandy, put on the stove and heat over low heat, not boiling. When the amount of liquid is halved, remove the sauce from the heat and leave to cool.
Peel the celery, chop into very thin strips. Remove the peel from the kiwi, cut the pulp into neat slices. Put the celery and kiwi in a salad bowl, pour over the sauce and garnish with small lettuce leaves.
Salad with oranges and bell peppers: a step by step recipe
A light, refreshing salad, perfect as a main course or appetizer. It can also be used as a vitamin side dish for fish or baked poultry. To make the salad look more interesting, it is better to use bell peppers of different colors: red, green, yellow.
Ingredients:
- 400 g celery root;
- 2 juicy sweet and sour apples;
- 1 orange;
- 3 medium sweet peppers;
- 1 lemon;
- 3 tbsp. l. low-fat sour cream;
- 2 tbsp. l. low-calorie mayonnaise;
- salt and ground black pepper to taste.
Squeeze the juice out of the lemon, remove the zest with a special knife. Peel the celery and apples, cut into thin strips, place in a salad bowl and sprinkle with freshly squeezed lemon juice. Peel the orange and divide into 2 halves. Free one from the films and chop into cubes, the second divide into neat slices. Peel sweet peppers from seeds, remove stalks. Cut vegetables into even rings.
When all the components are prepared, you can start assembling the salad. Place the pepper rings on a flat dish. Combine the orange cubes and celery and pour over the sour cream and low-calorie mayonnaise sauce. Add salt and freshly ground black pepper, stir and place in the center of the dish. Decorate the salad slide with orange slices and lemon zest ribbons.
Fish salad with celery: a good solution
A hearty dish that can be used as a substitute for dinner. For cooking, you will need tuna in its own juice without adding oil. If desired, you can replace it with boiled cod, but in this case, the taste of the salad will be less bright.
Ingredients:
- 200 g canned tuna;
- 150 g celery root;
- 1 egg;
- 100 g pitted olives;
- 1 medium fresh cucumber;
- 3 tbsp. l. low-fat yogurt;
- some balsamic vinegar;
- sweet mustard;
- salt and pepper to taste;
- green lettuce leaves.
Boil the egg hard, cool, chop with a knife. Peel and grate the celery, break the fish into pieces with a fork. Chop the cucumber into strips, cut the olives in half. Combine all ingredients in a bowl.
Mix yogurt with balsamic vinegar, sweet mustard, pepper and salt. The proportions depend on the taste. Beat the sauce well, season the salad, stir. Serve on green lettuce with thin slices of toasted white bread. Decorate the dish with fresh herbs and olives if desired.
