Celery Salad with Tuna Recipe
This salad is an interesting combination of root vegetables and celery stalks with tuna and pickled prunes. Sour cream dressing gives the salad juiciness, but if desired, it can be replaced with mayonnaise or Greek yogurt. The flavor bouquet is complemented by nuts and chopped greens!
Servings
3
Cook Time
40minutes
Servings
3
Cook Time
40minutes
Ingredients
Instructions
  1. Rinse the prunes and pour boiling water over them. It can be immediately cut into strips if it is soft (as here), or to soften it, put it in hot water for 15-20 minutes, and then use it to make a salad, or you can put it in a marinade for a richer taste. To cook it, pour apple cider vinegar into a bowl, add lemon peel (in the form of plates), 1 tbsp brown sugar and mix. Put the prunes in the marinade and leave for 20 minutes.
  2. Wash, peel and grate the celery root on a coarse grater. Wash and finely chop the celery stalks. Transfer the canned tuna (here – in its own juice) from the jar and finely chop.
  3. Remove the prunes from the marinade, let the liquid drain and cut into strips. Chop walnuts with a knife or chop as desired. Wash the parsley, dry it and finely chop it. You can also use other greens. Mix all the ingredients. Season with salt and pepper and add sour cream.
  4. Let the finished salad stand for a while and soak. Then put it in a salad bowl, sprinkle with nuts, herbs and serve!
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