Celery with yogurt and walnuts Calories

Celery with yogurt and walnuts is generally made with celeriac, the round celery root, rather than the long green stalks. Celeriac grates into a crisp, substantial salad; celery stalks have a different, wetter texture.

No, the celeriac in celery with yogurt and walnuts does not have to be cooked. It is commonly grated raw for a crisp salad, though briefly cooked celeriac gives a softer result. Cool cooked celeriac completely before mixing it with yogurt.

Toss the grated celeriac for celery with yogurt and walnuts with lemon juice as soon as you cut it. Celeriac can discolor when exposed to air, and the acidity of the lemon slows that change.

Celery with yogurt and walnuts can turn watery if the celeriac releases moisture or the yogurt is thin. Use thick plain yogurt, drain cooked celeriac well, and mix the salad shortly before serving rather than leaving it dressed for hours.

Yes, celery with yogurt and walnuts can be prepared a few hours ahead and kept covered in the refrigerator. For the best texture, keep the walnuts separate and stir them in just before serving.

Yes, Greek yogurt works well in celery with yogurt and walnuts. Its thicker texture helps the dressing cling to the grated celeriac and makes the salad less likely to become runny; loosen it with a little water or lemon juice if needed.

Yes, celery with yogurt and walnuts is often made without garlic. The celeriac, yogurt and walnuts provide plenty of flavor on their own, and chopped dill or parsley can add freshness without the sharper garlic taste.

Celery with yogurt and walnuts works as a cold side dish or appetizer alongside grilled meat, chicken, roasted vegetables or a grain-based meal. It also fits well on a Mediterranean-style mezze table with bread and other salads.

Keep celery with yogurt and walnuts in a covered container in the refrigerator and eat it within two days. The texture is best sooner, as the celeriac can release liquid and the walnuts soften after mixing.