Celeriac Salad with Avocado Mayo Dressing
Prep time
Total time
This celeriac salad with avocado mayo dressing is both crunchy and moist! Raw vegan too!
Serves: 4 servings
  • 4-5 cups grated celeriac - grated using a mandoline (noodles)
  • 5-6 pickled red bell peppers slices, cut lengthwise
  • ½ cup fresh parsley, chopped
  • corn flakes (optional, for some extra crunch)
  • sea salt and ground pepper, to taste
  • Avocado mayo dressing:
  • 1 ripe avocado
  • ¼ lemon, juiced
  • ½ tsp garlic powder
  • ¼ tsp black pepper
  • ¼ tsp sea salt
  • 1 Tbsp mustard
  • 1-2 garlic cloves, mashed
  • 3 Tbsps olive oil
  1. Grate celeriac using a mandoline. Select the blade which will grate it in a thin, noodle-like shape. See the photos. Place the grated celeriac in a large bowl.
  2. Add sliced pickled red bell peppers and fresh chopped parsley.
  3. Make avocado mayo dressing: Add all ingredients except oil in the bowl of your food processor and blend until smooth. Drizzle the oil slowly into the processor while blending.
  4. Add avocado mayo over the celeriac noodles in the bowl and mix.
  5. When serving, add corn flakes on top. (optional)
Recipe by Gourmandelle | Vegetarian Blog at https://gourmandelle.com/celeriac-noodle-salad-avocado-mayo-dressing/