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Kohlrabi and celery salad - made with toasted walnuts, and homemade garlic aioli, this simple salad is extra crunchy, delicious and super nutritious, light on calories too! | www.viktoriastable.com

Kohlrabi and celery salad {walnuts + garlic aioli}

Kohlrabi and celery salad - made with toasted walnuts, and homemade garlic aioli, this simple salad is extra crunchy, delicious and super nutritious, light on calories too!

Course Salad
Prep Time 20 minutes
Total Time 20 minutes
Servings 4
Calories 162 kcal
Author Viktoria

Ingredients

For the salad:

  • 3 medium kohlrabies
  • 6-7 celery stalks
  • 1/2 cup walnuts
  • 3-4 Tbs garlic aioli (recipe follows)

For the garlic aioli sauce:

  • 1 large egg yolk
  • 2 garlic cloves
  • 1/4 cup olive oil
  • 1/2 cup avocado oil or grapeseed oil
  • juice of 1 lemon
  • 1/2 tsp salt

Instructions

Make the garlic aioli:

  1. In a mortar and pestle mash the garlic cloves with the salt until you get a smooth paste.

  2. Add the egg yolk and lemon juice, and mix well.
  3. Start adding the oil drop by drop, while whisking all the time. As the sauce begins to thicken, continue to add the oil in a thin stream until all is incorporated. It should be a little less thick than mayonnaise. Adjust the seasoning if necessary.

Make the salad:

  1. Chop the kohlrabi and celery into small dice.

  2. Toast the walnuts for 10 minutes at 300 °F.

  3. Assemble the salad by combining the celery, kohlrabi, walnuts and a few tablespoons of the garlic aioli sauce. Garnish with celery leaves.