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Salad with cucumber, apple and celery

Cucumber, Apple, and Celery Salad

A vitamin bomb! Minimal calories! Maximum benefit! This crisp, low-calorie salad of fresh vegetables with a yogurt dressing is perfect for fans of juicy, vitamin-packed dishes, as well as for anyone watching their figure! The salad comes together in a flash!

MariaS

Recipe author

Composition / ingredients

Servings:

Apples

170

Cucumbers

130

Celery

Yogurt

200

Dill

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 25 % 2 g

Fats 13 % 1 g

Carbohydrates 63 % 5 g

43 kcal

GI: 80 / 20 / 0

Cooking method

Cooking time: 15 min

Step 1:

How do you make a cucumber, apple, and celery salad? Gather the ingredients. You'll need a juicy apple (a variety that's neither too sour nor too sweet is best), a fresh cucumber, juicy crisp celery stalks, and plain fresh yogurt with no add-ins or flavorings for the dressing.
Step 2:

Wash the cucumber thoroughly, trim the ends, cut it into medium cubes, and put it in the bowl you'll make the salad in. If the cucumber skin is tough or bitter, it's better to peel it.
Step 3:

Rinse the celery stalks too and remove any damaged spots. Cut the celery into cubes the same size as the cucumber. Add the chopped celery to the bowl.
Step 4:

Wash the apples, peel them, and remove the seedy core. Cut the apple flesh into cubes the same size as the cucumber and celery. Add the cut apples to the bowl.
Step 5:

Rinse the fresh dill under running water and shake it off. Remove the tough, thick stems and finely chop the tender leaves. Add the chopped herbs to the bowl.
Step 6:

Now all that's left is to dress the cucumber, apple, and celery salad with fresh yogurt (or low-fat sour cream) and mix gently.
Step 7:

Serve the cucumber, apple, and celery salad right after making it. It keeps no more than a day in the fridge - it's a fairly perishable dish.

No salt is used in this salad, to make the dish healthier. If that bothers you and the lack of salt is too noticeable, you can add a little to taste. Choose an apple that isn't too dense and firm, but also not overly "mealy" or soft. The flesh should be moderately juicy and firm. It's best not to replace the dill with other herbs (especially the somewhat tough parsley). The taste of fresh dill goes nicely with the other ingredients, and the salad turns out harmonious and balanced.
It's important to understand that there are no recipes or foods in nature that are unconditionally good for all people or unconditionally bad for everyone. As with medicines, in nutrition there are indications and contraindications and individual daily intake amounts, and for most people all of this is highly personalized. At the same time, there are plenty of myths "about healthy eating" (for example: fat is bad) that distort the very essence of the concept and, in that distorted form, spread across the internet and media. So remember that any "clean-eating recipe" is only loosely related to healthy eating - don't take it as gospel. And even if the recipe's author, a "healthy-eating specialist," nutritionist, or fitness trainer calls something healthy or harmful, it may not be that way for you personally. The site administration's view of healthy eating may not match the recipe author's view!