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RECIPES

Special to consume raw.
Crispier and softer in dipeos, salads,
Smoothies, soups and stews.

Sapiorum celery salad with mango in a lime and coriander dressing

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INGREDIENTS
3 celery stalks, finely sliced
1 mango, peeled and diced
1 ripe avocado, diced
¼ cup of chopped fresh coriander
The juice of 1 lime
1 tablespoon of olive oil
Salt and pepper to taste
Fresh coriander leaves to garnish
METHOD
1. In a large bowl, mix together the sliced celery, diced mango, avocado and chopped coriander.
2. In a small bowl, mix the lime juice, oil, salt and pepper for the dressing.
3. Pour the dressing over the salad and mix gently to coat all the ingredients.
4. Garnish with fresh coriander leaves before serving.
5. Serve the celery salad with mango and avocado in lime and coriander dressing as a fresh and exotic option.

Sapiorum celery salad with pear, Gorgonzola and caramelised walnuts

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INGREDIENTS
3 celery stalks, finely sliced
2 ripe pears, finely sliced
100 g Gorgonzola, crumbled
¼ cup of walnuts, toasted and caramelised
2 tablespoons of honey
1 tablespoon of butter
Balsamic vinegar to sprinkle on top
Salt and pepper to taste
METHOD
1. In a large bowl, mix together the celery, pear slices and Gorgonzola.
2. In a small frying pan, melt the butter over a medium heat. Add the walnuts and honey and cook until the walnuts are caramelised.
3. Add the caramelised nuts to the salad and gently mix.
4. Sprinkle some balsamic vinegar over the salad and season with salt and pepper.
5. Serve the celery salad with pears, Gorgonzola and caramelised nuts as an elegant and delicious option.

Sapiorum celery, apple and walnut salad

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INGREDIENTS
2 celery stalks, finely sliced
1 green apple, diced
½ cup of chopped walnuts
1 cup of fresh spinach leaves
2 tablespoons of cider vinegar
1 tablespoon of olive oil
1 teaspoon of honey
Salt and pepper to taste
METHOD
1. In a large bowl, combine the sliced celery, apple cubes, chopped walnuts and spinach leaves.
2. In a small bowl, mix the cider vinegar, olive oil, honey, salt and pepper to make the dressing.
3. Pour the dressing over the salad and mix well to coat all the ingredients.
4. Serve the celery, apple and walnut salad as an accompaniment.

Roasted Sapiorum celery salad with feta cheese and pomegranate

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INGREDIENTS
3 celery stalks, sliced into strips
½ cup of crumbled feta cheese
¼ cup of pomegranate seeds
2 tablespoons of olive oil
1 tablespoon of lemon juice
1 teaspoon of honey
Salt and pepper to taste
Fresh mint leaves to garnish
METHOD
1. Preheat the oven to 200°C (400°F).
2. Place the celery strips on a baking tray and sprinkle with olive oil. Season with salt and pepper to taste.
3. Roast the celery for about 15-20 minutes.
4. Mix together the olive oil, lemon juice, honey, salt and pepper.
5. Place the roasted celery on a serving plate and sprinkle over the crumbled feta cheese and pomegranate seeds.
6. Sprinkle the dressing over the salad and garnish with fresh mint leaves.
7. Serve the roasted celery salad with feta cheese and pomegranate.

Sapiorum celery salad with strawberries and avocado

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INGREDIENTS
2 celery stalks, sliced into thin strips
1 cup of strawberries, sliced
1 ripe avocado, diced
¼ cup of chopped walnuts
2 tablespoons of balsamic vinegar
1 tablespoon of olive oil
1 teaspoon of honey
Salt and pepper to taste
METHOD
1. In a large bowl, mix together the sliced celery, diced avocado and chopped walnuts.
2. In a small bowl, mix the balsamic vinegar, olive oil, honey, salt and pepper to make the dressing.
3. Pour the dressing over the salad and mix well to coat all the ingredients.
4. Serve the celery salad with strawberries and avocado as a refreshing option.

Sapiorum celery salad with chickpeas and tahini

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INGREDIENTS
3 celery stalks, finely sliced
1 cup cooked chickpeas
¼ cup of raisins
2 tablespoons of tahini
1 tablespoon of lemon juice
1 garlic clove, chopped
2 tablespoons of water
Salt and pepper to taste
Fresh parsley leaves to garnish
METHOD
1. In a large bowl, mix together the sliced celery, cooked chickpeas and raisins.
2. In a small bowl, mix the tahini, lemon juice, chopped garlic, water, salt and pepper to make the dressing.
3. Pour the dressing over the salad and mix well to coat all the ingredients.
4. Serve the celery salad with chickpeas and tahini as a nutritious option.

Sapiorum celery salad with roast beetroot and goat’s cheese

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INGREDIENTS
3 celery stalks, sliced into thin strips
2 medium beetroots, roasted and diced
50 g goat’s cheese, crumbled
¼ cup of walnuts, toasted and chopped
Fresh mint leaves to garnish
METHOD
1. In a large bowl, mix the chopped celery, roast beetroot cubes and toasted walnuts.
2. In a small bowl, mix the balsamic vinegar, olive oil, honey, salt and pepper to make the dressing.
3. Pour the dressing over the salad and mix well to coat all the ingredients.
4. Sprinkle the crumbled goat’s cheese over the salad.
5. Garnish with fresh mint leaves.
6. Serve the celery salad with roast beetroot and goat’s cheese as a fresh and sophisticated dish.