Hydrating Celery Root & Herb Salad with Lemon Vinaigrette

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A refreshing, anti-inflammatory salad to combat Whole30 headaches and boost hydration with high-water-content vegetables and electrolytes. This Mediterranean-inspired Whole30 recipe (anti-inflammatory), ready in about 15 minutes, pairs celery root, fresh dill, fresh chives for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Serves 4 Mediterranean cuisine 120 cal/serving
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Ingredients

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Instructions

  1. Step 1: Peel and grate 1 large celery root (1.5 lbs) using a box grater until uniformly fine, then place in a medium bowl.
  2. Step 2: Add 3 tbsp finely chopped fresh dill, 2 tbsp finely chopped fresh chives, 1/4 cup freshly squeezed lemon juice (from 1 lemon), 3 tbsp extra virgin olive oil, 1/2 tsp sea salt, and 1/4 tsp black pepper to the celery root; toss thoroughly until all ingredients are evenly distributed and the salad is glossy.
  3. Step 3: Refrigerate for 30 minutes to allow flavors to meld and hydrate the celery root, then serve chilled as a side or light meal.

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