Curried celery, pear and hazelnut salad

  • Vegetarian


50g mayonnaise

3 tbsp Greek yogurt

1 tbsp mild curry powder

½ small lemon, juice

1 heart Fenland celery, sticks cut into 2cm lengths, pale inner leaves roughly torn

2 ripe pears, cored and thinly sliced

2 shallots, finely chopped

big handful mint leaves, finely shredded

2 small handfuls blanched hazelnuts, toasted and halved


1. Put the mayonnaise, yogurt and curry powder in a large mixing bowl with the lemon juice and beat together until combined; season.

2. Add the chopped celery, pears and shallots to the bowl, with most of the mint, hazelnuts and celery leaves. Toss everything together until well coated in the dressing.

3. Divide between 4 plates or bowls and sprinkle with the remaining mint, celery leaf and hazelnuts before serving

This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.

  • Preparation time: 20 minutes
  • Cooking time: 0
  • Total time: 20 minutes 20 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 988kJ
Fat 19.5g
Saturated Fat 2.8g
Carbohydrate 12.1g
Sugars 11.1g
Protein 3.6g
Salt 0.3g
Fibre 3.7g

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