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Fiber-rich, low-calorie vegetable salad with vitamins C and K
In season: Autumn · Winter · Spring
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Leek salad with celery (150 g) has 48 calories. That works out to 32 calories per 100 g. It contains 9.1 g of carbs, 2 g of protein, 0.5 g of fat and 3.6 g of fiber. Its 51 µg of Vitamin K covers 43% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 150 g
48
KCAL / 150G
Carbs
9.1g
· 3% DV
Protein
2g
· 4% DV
Fat
0.5g
· 1% DV
Fiber
3.6g
· 13% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 74% · Protein 16% · Fat 10%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 48 kcal | |
| Total fat | 0.5 g | 1% |
| Saturated fat | 0.08 g | 0% |
| Trans fat | 0 g | |
| Sodium | 48 mg | 2% |
| Total carbohydrate | 9.1 g | 3% |
| Fiber | 3.6 g | 13% |
| Protein | 2 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 | 48 kcal |
| 1 tablespoon (shredded) | 15 g | 5 kcal |
| 1 piece (small) | 75 g | 24 kcal |
| 1 cup (shredded) | 90 g | 29 kcal |
| 100 g | 100 g | 32 kcal |
| 1 piece (large) | 180 g | 58 kcal |
| 1 serving (large) | 220 g | 70 kcal |
Calculated from 32 calories per 100 g.
Leek salad with celery is made by combining sliced leeks with grated celery and a dressing. Many versions cook the leeks first; drain and cool them well before mixing so the salad does not turn watery.
Yes, leek salad with celery is usually served cold or chilled. Cooling the cooked leeks before adding the dressing keeps its texture pleasant and lets the celery and leek flavours come through.
Usually, yes: the leeks in leek salad with celery are boiled or steamed until tender. Drain them thoroughly and let them cool before combining with grated celery, especially if you are using a yogurt dressing.
The celery in leek salad with celery is commonly grated raw, which adds a crisp contrast to the softened leeks. A brief cook is also an option if you prefer a milder flavour and softer texture.
Leek salad with celery works with either a lemon-and-olive-oil dressing or a yogurt dressing. Garlic is a common addition to the yogurt version; add dressing after the cooked leeks have cooled.
Yes, you can make leek salad with celery ahead and chill it. For the freshest texture, drain the cooked leeks well and mix in a yogurt dressing closer to serving, since it can loosen as it sits.
To keep leek salad with celery from getting watery, drain the cooked leeks thoroughly and cool them before mixing. If the grated celery releases a lot of liquid, gently squeeze it before adding the dressing.
Serve leek salad with celery alongside grilled fish, roasted vegetables, or a main course with grains. A yogurt-based version also works as a cold side or appetizer, while a lemon dressing pairs well with richer dishes.
Yes, celery stalks can replace celery root in leek salad with celery, but the result will be crunchier and more herbaceous. Slice the stalks very thinly so they blend well with the tender cooked leeks.
Keep leek salad with celery covered in the refrigerator and eat it within a few days. Do not leave it out for extended periods, particularly when it contains yogurt; chill leftovers promptly after serving.
Vitamins
Vitamin K
51µg · 43% DV
Folate
57µg · 14% DV
Vitamin C
12.75mg · 14% DV
Biotin
2.25µg · 8% DV
Minerals
Manganese
0.24mg · 10% DV
Potassium ⭐
323mg · 10% DV
Iron
1.2mg · 7% DV
Copper
0.06mg · 7% DV
Sodium
48mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 48 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.
Leek salad with celery brings together the mild, slightly sweet flavour of leek and celery’s fresh, earthy notes. It is a simple vegetable salad, and recipes may use the vegetables raw or soften them lightly before dressing.
In Turkey, it fits naturally on a meze table or alongside a home-cooked meal. Lemon and olive oil make a bright, uncomplicated dressing, while the vegetables give the salad a mix of tender and crisp textures. It is a fibre-rich, light option at 32 calories per 100 g. Keep the dressing modest for an especially light side, or serve it with beans or grains for a more substantial meal.
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
0.02g
POLYUNSATURATED
0.17g
Omega 6:3 ratio 2.4:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.