Exotic Celery Salad
Exotic Celery Salad - Asian influences in a modern interpretation of the classic Waldorf salad
Healthy, because
Even smarter
Nutritional values
The celery provides a considerable portion of dehydrating potassium, which is why this aromatic vegetable is used in naturopathy as a gentle diuretic. It is also well represented in salads: calcium, iron, vitamin E and lots of fibre.
The duck breast comes very tightly cooked on the table. If you prefer meat gently roasted pink, the roasting time in the pan on the meat side is extended to 3 minutes and the cooking time in the oven to 12-15 minutes.
(Percentage of daily recommendation)
| Calorie | 330 cal. | (16 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 6.5 g | (22 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 33.7 μg | (56 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 9.9 mg | (83 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 50 μg | (17 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 12.5 μg | (28 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 81 mg | (85 %) | ||
| Potassium | 884 mg | (22 %) | ||
| Calcium | 208 mg | (21 %) | ||
| Magnesium | 94 mg | (31 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 4.2 g | |||
| Uric acid | 175 mg | |||
| Cholesterol | 48 mg | |||
| Complete sugar | 18 g |
Ingredients
- Ingredients
- 1 Lime
- 1 Orange
- 4 ozs Mayonnaise
- 9 ozs Yogurt (low-fat)
- salt
- peppers
- 1 pinch sugar
- 1 pc Celery root (about 600 grams)
- 1 Papaya (about 400 grams)
- 2 duck legs (each about 200 grams)
- 2 Tbsps vegetable oil
- 1 oz Cashews
- 3 sprigs parsley
Kitchen utensils
Preparation steps
Cut lime and orange in half and squeeze the juice into a salad bowl.
Stir in mayonnaise and yogurt. Season with salt, pepper and 1 pinch of sugar.
Rinse celery, peel and cut into slices, then cut into thin strips.
Peel papaya, halve and scoop out the seeds with a spoon. Cut flesh into cubes and mix with the celery.
Rinse duck breasts, pat dry and score the skin crosswise with a sharp knife. Season on both sides with salt and pepper.
Heat oil in a large skillet, add duck breasts skin-side down and sear until golden brown over high heat for 3 minutes, then turn and cook on the flesh side for 1 minute.
Remove breasts from pan and place on a baking sheet lined with aluminum foil. Bake in preheated oven at 160°C (fan: not recommended, gas mark 1-2 gas) (approximately 325°F) on the middle rack for 5-6 minutes.
Take duck breasts out of oven and wrap loosely in aluminum foil. Allow to rest for 5 minutes.
Meanwhile, coarsely chop cashews. Rinse the parsley, shake dry, pluck off the leaves and chop finely.
Mix cashews and parsley with the celery salad. Slice duck breasts into thin slices and serve with celery salad.
