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Light fruity salad with fiber and vitamin C
In season: Summer
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Celery salad with apricots (150 g) has 102 calories. That works out to 68 calories per 100 g. It contains 22.7 g of carbs, 1.8 g of protein, 0.5 g of fat and 4.7 g of fiber. Its 36 µg of Vitamin K covers 30% of the Daily Value. Its glycemic index is 35 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 150 g
102
KCAL / 150G
Carbs
22.7g
· 8% DV
Protein
1.8g
· 4% DV
Fat
0.5g
· 1% DV
Fiber
4.7g
· 17% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 89% · Protein 7% · Fat 4%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 102 kcal | |
| Total fat | 0.5 g | 1% |
| Saturated fat | 0.08 g | 0% |
| Trans fat | 0 g | |
| Sodium | 87 mg | 4% |
| Total carbohydrate | 22.7 g | 8% |
| Fiber | 4.7 g | 17% |
| Protein | 1.8 g | 4% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 150 g | 102 kcal |
| 1 tablespoon (shredded) | 15 g | 10 kcal |
| 1 piece (small) | 35 g | 24 kcal |
| 4 tablespoon (diced) | 60 g | 41 kcal |
| 2 piece (medium) | 70 g | 48 kcal |
| 1 cup (shredded) | 90 g | 61 kcal |
| 100 g | 100 g | 68 kcal |
| 1 serving (large) | 220 g | 150 kcal |
Calculated from 68 calories per 100 g.
Celery salad with apricots is easy to make by combining thinly sliced or grated celery root with chopped apricots. Add lemon to brighten the flavor and slow browning, then dress to taste. Letting it sit briefly helps the flavors mingle.
Celery salad with apricots works with either. Dried apricots bring concentrated sweetness and a chewy bite; fresh apricots make the salad juicier and more delicate. If dried fruit feels tough, soak it briefly in warm water before chopping.
Yes, celery salad with apricots can use either, but celery root gives a more substantial, crisp base. Stalks are crunchier and stringier, so slice them thinly across the grain; using both gives the salad a mix of textures.
To keep celery salad with apricots pale, toss grated or cut celery with lemon juice as soon as you prepare it. Cover the bowl while assembling the other ingredients, since exposure to air can darken cut celery.
A lemon-based dressing suits celery salad with apricots because its acidity balances the fruit’s sweetness. For a creamy version, stir in plain yogurt or a plant-based alternative; for a lighter, sharper flavor, use lemon juice and a little olive oil.
Celery salad with apricots is usually served chilled or at room temperature, which keeps its crisp texture refreshing. If you want a warm dish, briefly sauté the celery first, then add the apricots off the heat so they do not become mushy.
Celery salad with apricots pairs well with roasted vegetables, grain bowls, lentil dishes, or grilled chicken and fish. Its fruity, crisp character can brighten richer mains, while a simple grain or legume makes it part of a more filling meal.
Yes, you can prepare celery salad with apricots ahead, but keep the dressing separate until serving if you want the celery to stay crisp. Cut apricots and celery in advance, refrigerate them covered, and combine shortly before the meal.
Celery salad with apricots keeps for about two days in a covered container in the refrigerator. A yogurt-based dressing may make it watery as it sits, so stir before serving and discard it if it has been left warm for an extended period.
No, celery salad with apricots does not freeze well. Thawed celery tends to lose its crunch and release water, leaving the salad limp; make it fresh or refrigerate leftovers instead.
Vitamins
Vitamin K
36µg · 30% DV
Vitamin C
10.2mg · 11% DV
Folate
33µg · 8% DV
Biotin
2.4µg · 8% DV
Minerals
Copper
0.11mg · 12% DV
Potassium ⭐
383mg · 11% DV
Manganese
0.18mg · 8% DV
Calcium
63mg · 6% DV
Sodium
87mg · 4% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 102 calories in 1 serving (medium) (150 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Celery salad with apricots combines crisp celery—often celery root, grated or finely sliced—with pieces of sweet apricot. It is a flexible home-style salad rather than a dish with one fixed recipe; lemon and olive oil make a fresh dressing, while some versions add yogurt or nuts. The fruit’s gentle sweetness offsets celery’s bright, earthy flavour.
Serve it as a side with grilled vegetables, fish or a simple lunch, or offer it alongside other salads and small plates. It brings fibre to the meal, with about 3.1 g per 100 g. For a lighter version, use a lemon-forward dressing and add oil sparingly; prepare the celery close to serving time to retain its crunch.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Medium
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.08g
MONOUNSATURATED
0.05g
POLYUNSATURATED
0.17g
Omega 6:3 ratio 4.7:1
Above the ideal 4:1 (4.7:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.