Ingredients and Weight:
- Sunchoke (Jerusalem artichoke): 500g
- Apples (2 medium): 300g
- Celery (1 stalk): 100g
- Carrots (2 medium): 200g
- Walnuts (1/2 cup): 50g
- Olive oil: 2 tablespoons
- Lemon juice: 1/4 cup
- Dijon mustard: 1 tablespoon
- Salt and pepper: to taste
Preparation Time:
15 minutes
Cooking Time:
No cooking
Difficulty Level:
1 (Simple)
Preparation Method Steps:
- Peel and thinly slice the sunchokes, apples, celery, and carrots.
- Chop the walnuts into small pieces.
- In a large bowl, combine the sliced vegetables, walnuts, olive oil, lemon juice, and Dijon mustard.
- Season with salt and pepper to taste.
- Toss to combine and serve immediately.
Nutritional Information:
- Calories: Approximately 120 per serving (1 cup)
- Fat: 6g
- Carbohydrates: 15g
- Protein: 2g
- Fiber: 5g
- Vitamin C: 30% of daily value
- Potassium: 15% of daily value
Dish Characteristics:
- Crisp and refreshing
- Sweet and tangy
- Nutrient-rich
- Vegan and gluten-free
User Comments:
- "This salad is a burst of freshness and flavor. The sweetness of the apples pairs perfectly with the slightly earthy taste of the sunchokes."
- "I love the crunchiness of the raw vegetables and the tangy dressing."
- "This salad is a great appetizer or side dish that is both healthy and indulgent."
- "It's so easy to make and always a crowd-pleaser."
- "Perfect for a summer picnic or potluck."
Special Precautions and Tips:
- Sunchokes can cause flatulence in some people, so start with a small serving to test your tolerance.
- If you don't have Dijon mustard, you can substitute whole-grain mustard or yellow mustard.
- To make the salad ahead of time, prepare the vegetables and dressing separately and combine them just before serving.
