Celeriac Mango and Guava Salad

Why You’ll Love This Recipe

You’ll love Celeriac Mango and Guava Salad for its perfect balance of freshness and flavor. The mild nuttiness of celeriac complements the tropical sweetness of ripe mango and guava, while a zesty dressing ties everything together. It’s easy to prepare, naturally dairy-free and gluten-free, and packed with vitamins, fiber, and antioxidants. This salad is not only beautiful but also deeply satisfying and nutritious.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Celeriac (celery root), peeled and julienned
• Ripe mango, peeled and sliced
• Fresh guava, sliced (ripe but firm)
• Red onion, thinly sliced
• Fresh cilantro or mint leaves
• Lime juice
• Olive oil
• Honey or maple syrup
• Salt and black pepper
• Optional: chili flakes or fresh chopped chili for spice

Directions

1. Peel the celeriac and cut it into thin matchsticks using a mandoline or sharp knife. Place in a bowl of cold water with a little lemon juice to prevent browning.
2. Peel and slice the mango into thin strips. Slice the guava and remove any hard seeds if desired.
3. In a large bowl, combine celeriac, mango, guava, and red onion.
4. In a small bowl, whisk together lime juice, olive oil, honey (or maple syrup), salt, and pepper. Add chili flakes if you like heat.
5. Pour the dressing over the salad and toss gently to combine.
6. Garnish with fresh cilantro or mint leaves before serving.

Servings and timing

This recipe serves 4 people.
Preparation time: 15 minutes
Chilling time (optional): 10 minutes
Total time: 25 minutes

Variations

• Creamy dressing: Add a spoonful of coconut yogurt or avocado to the dressing for a richer texture.
• Spicy tropical twist: Add jalapeño slices or crushed chili flakes for extra zing.
• Nut crunch: Sprinkle toasted cashews, peanuts, or pumpkin seeds on top for added texture.
• Herbal flavor: Swap cilantro for basil or mint for a refreshing flavor change.
• Citrus boost: Add orange or grapefruit segments for a more tropical profile.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days. The salad is best served fresh, as the fruits may release juices over time. Do not freeze. If preparing ahead, store the dressing separately and toss just before serving to maintain crispness.

FAQs

What is celeriac, and what does it taste like?

Celeriac, or celery root, is a root vegetable with a mild celery flavor and a slightly nutty, earthy taste.

Can I eat celeriac raw?

Yes, celeriac is delicious raw when thinly sliced or shredded, especially in salads like this one.

What type of mango works best?

Use ripe but firm mangoes for a perfect balance of sweetness and structure.

How do I prepare guava for salad?

Slice ripe guava thinly and remove any hard seeds if they bother you; the soft edible seeds are fine to eat.

Can I make this salad ahead of time?

Yes, but for best freshness, keep the dressing separate until ready to serve.

What dressing pairs best with this salad?

A light citrus or honey-lime vinaigrette enhances the tropical flavors beautifully.

Can I substitute other fruits?

Yes, pineapple, papaya, or apple work well if guava is unavailable.

How do I prevent celeriac from browning?

Toss it in lemon or lime juice right after cutting to maintain its color.

Is this salad vegan-friendly?

Yes, simply use maple syrup instead of honey in the dressing.

What can I serve it with?

It pairs wonderfully with grilled fish, chicken, or tofu for a refreshing side dish.

Conclusion

Celeriac Mango and Guava Salad is a vibrant fusion of earthy, sweet, and tangy flavors that capture the essence of tropical freshness. With crisp celeriac, juicy mango, and fragrant guava, it’s a salad that’s as beautiful as it is delicious. Perfect for summer picnics, light lunches, or elegant dinners, this refreshing dish brings color and vitality to any meal.

Celeriac Mango and Guava Salad

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Celeriac Mango and Guava Salad is a light, tropical-inspired salad combining the crisp, earthy flavor of celeriac with the juicy sweetness of mango and guava. It’s colorful, refreshing, and perfect for adding a burst of sunshine to your meal.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 25 minutes
• Yield: 4 servings
• Category: Salad
• Method: No-Cook
• Cuisine: Fusion
• Diet: Vegan

Ingredients

• 1 medium celeriac (celery root), peeled and julienned
• 1 ripe mango, peeled and sliced
• 2 fresh guavas, sliced (ripe but firm)
• ½ red onion, thinly sliced
• ¼ cup fresh cilantro or mint leaves
• 2 tablespoons lime juice
• 2 tablespoons olive oil
• 1 teaspoon honey or maple syrup
• Salt and black pepper, to taste
• Optional: chili flakes or chopped fresh chili

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Instructions

1. Peel and julienne the celeriac, then place it in cold water with a bit of lemon juice to prevent browning.
2. Peel and slice the mango and guava into thin strips, removing any hard seeds if desired.
3. In a large bowl, combine the celeriac, mango, guava, and sliced red onion.
4. In a small bowl, whisk together lime juice, olive oil, honey (or maple syrup), salt, and pepper. Add chili flakes if desired.
5. Pour the dressing over the salad and toss gently to combine.
6. Garnish with fresh cilantro or mint leaves before serving.

Notes

• Use ripe but firm mangoes and guavas for best texture.
• Toss celeriac in citrus juice right after cutting to avoid browning.
• For a vegan option, use maple syrup instead of honey.
• Top with toasted nuts or seeds for extra crunch.
• Serve chilled for maximum freshness.

Nutrition

• Serving Size: 1 cup
• Calories: 140
• Sugar: 12g
• Sodium: 120mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 4g
• Protein: 2g
• Cholesterol: 0mg