Celeriac Mango and Guava Salad
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Celeriac Mango and Guava Salad

Who Would Have Thought A Knobby, Ugly Root Vegetable, Sweet Tropical Fruits and A Nasal Clearing Infused Dressing Could Be So Good? This Guava Salad Is No Simple Flavour Combination and You’ll Be Surprised How Fantastic It Tastes!
Prep Time40 mins
Total Time40 mins
Course: Salad
Cuisine: International
Keyword: Light Sides, No Cook, Special Occasion, Spring Salad, Summer Salad
Dietary: Egg Free, Gluten Free, Nut Free, Vegetarian
Food Group: Dairy, Fruit, Herbs, Vegetables
Servings: 4
Calories: 171.38kcal
Author: Amy Chung

Ingredients

Salad

  • 2 mangos
  • 1 red apple
  • ½ guava
  • ½ lemon
  • ¼ celeriac
  • 4 sprigs dill
  • 4 skewers
  • Salt, to taste
  • Pepper, to taste

Dressing

  • ½ cup sour cream
  • 1 tbsp dill, chopped
  • 3 tsp horseradish cream

Instructions

Salad

  • Peel the mangos. Cut the mango down one side as close to the pit as possible. Do the same for the opposite side. Then lay the cut mango flat on the cutting board and slice to about 3-5mm wide. You should get semi-circle slices.
  • Do not peel the red apples as we want the red colour on the skewer. Cut and slice as per mangos. In a small bowl of water. Add some salt. Immerse the sliced apples in the water to stop it from browning.
  • Peel the guava. Cut and slice one side of the guava only, as per mangos.
  • Peel or cut the skin of the celeriac. Cut and slice one side of the celeriac only, as per mangos. Depending on the size of the celeriac, you will only ¼ of it but you’d still need to cut the one whole side to retain the semi-circle shape we are after. In a small bowl of water, add the juice of half a lemon. Immerse the sliced celeriac into the water to stop it from browning any further.
  • Cut your skewer to about 15cm in length.
  • Drain the apples and celeriac and pat dry.
  • The order of the fruit and vegetable is mango, celeriac, mango, apple, guava. Repeat until you get to the end of the skewer. You will find that the fruit and vegetables will be of varying sizes. We only want the top part to look somewhat even. When you skewer, to lower the fruit, pierce it higher and for a fruit to appear higher, pierce it lower. That way it will all end up even on the top.

Dressing

  • Chop the dill to yield 1 tbsp.
  • Mix it in with the sour cream and horseradish.

Assembly

  • On your serving plate, place 4 sprigs of dill to one side.
  • Place the 4 skewers on top of the dill. You can place them at angles, on top of one another or anyway you wish just as long as the fronds of dill are peeking through.
  • Serve the dressing in a bowl to the side. You can even make one small bowl per person.
  • Sprinkle from a height some chopped dill, salt and pepper.
  • Serve immediately.

Notes

  • Ensure that you remove the seeds of the guava altogether as they are pretty hard on the teeth.
  • Any red apple will do for this recipe.
  • Use lactose free sour cream to make this salad recipe dairy-free.
  • Use the leftover celeriac to make celeriac mash for your mid-week dinner. You would do it as you would with potato. Boil it, mash it and if you wish to run some butter or cream through it.
  • All the off cuts of the fruits can be made into a fruit salad, smoothies or eaten as it is.
  • If you like this recipe but don’t want to skewer it, just chop it all up into small bite size chunks, stir through the dressing and serve.
  • If you have never used horseradish cream, you can find it in the mustard section of your supermarket. You can certainly use freshly grated horseradish if you’re after a much stronger flavour.

Nutrition

Calories: 171.38kcal | Carbohydrates: 29.58g | Protein: 2.64g | Fat: 6.43g | Saturated Fat: 3.48g | Cholesterol: 14.95mg | Sodium: 81.53mg | Potassium: 457.14mg | Fiber: 4.56g | Sugar: 21.93g | Vitamin A: 1405.29IU | Vitamin C: 75.62mg | Calcium: 66.72mg | Iron: 0.64mg
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