Celeriac Mango and Guava Salad

Why You’ll Love This Recipe

This salad offers a refreshing break from the ordinary. The bold combination of tropical fruits and raw root vegetable creates an exciting blend of sweet, tangy, and earthy flavors. It’s naturally gluten-free, vegan, and packed with nutrients. Whether you’re looking for a light starter or a vibrant side dish, this salad brings freshness and flair with every bite.

Ingredients

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

• Celeriac (celery root), peeled and julienned or shredded
• Ripe mango, peeled and sliced or cubed
• Ripe guava, peeled and sliced or cubed
• Fresh lime juice
• Olive oil
• Honey or maple syrup (optional, for added sweetness)
• Salt
• Black pepper
• Fresh cilantro or mint leaves, chopped (for garnish)
• Optional chili flakes or thinly sliced red chili for heat

Directions

1. Peel and julienne or shred the celeriac using a sharp knife or mandoline.
2. Peel and slice the mango and guava into thin strips or small cubes.
3. In a large mixing bowl, combine celeriac, mango, and guava.
4. In a small bowl, whisk together lime juice, olive oil, honey or maple syrup (if using), salt, and pepper.
5. Pour the dressing over the salad and toss gently to combine.
6. Garnish with fresh cilantro or mint and chili flakes if desired.
7. Serve immediately or chill for 15 minutes before serving for a crisper texture.

Servings and timing

This recipe serves 4 and takes about 20 minutes to prepare from start to finish.

Variations

• Add protein: Top with grilled shrimp or shredded rotisserie chicken for a more filling meal.
• Crunchy addition: Toss in toasted nuts or seeds like cashews, sunflower seeds, or chopped almonds.
• Creamy version: Add diced avocado for a creamy contrast to the crisp celeriac.
• Herb twist: Use basil or Thai basil instead of mint or cilantro for a Southeast Asian touch.
• Spicy kick: Mix in finely diced jalapeño or a splash of hot sauce for heat.
• Different fruit: Swap guava for papaya or pineapple for a tropical twist.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 24 hours. The salad is best eaten fresh, as the fruits can soften and release juice over time. Do not freeze. No reheating is needed; this dish is served chilled or at room temperature.

FAQs

What is celeriac?

Celeriac, also known as celery root, is a knobby root vegetable with a mild celery-like flavor and crisp texture when raw.

Can I eat celeriac raw?

Yes, raw celeriac is commonly used in salads and slaws. It’s crunchy and mildly earthy, perfect for pairing with fruits.

Do I need to cook the celeriac?

No, this salad uses raw celeriac for its fresh crunch. Just peel and slice it thinly.

How do I choose ripe mango and guava?

Ripe mangoes and guavas should feel slightly soft to the touch and have a fragrant aroma.

What kind of guava should I use?

Any ripe variety will work, but pink guava adds extra visual appeal and sweetness.

Can I make this salad ahead of time?

You can prep the components ahead, but combine and dress the salad just before serving for the best texture.

Is this salad vegan?

Yes, simply use maple syrup instead of honey to keep it fully plant-based.

Can I use lemon instead of lime?

Yes, lemon juice works well too, though lime adds a brighter tropical note.

What does this salad pair well with?

It pairs wonderfully with grilled seafood, roasted meats, or rice-based dishes.

How do I prevent the fruits from browning?

Tossing the fruit in lime juice helps preserve their color and freshness.

Conclusion

Celeriac Mango and Guava Salad is a refreshing, creative dish that brings together crisp and juicy textures with sweet and tangy flavors. Whether you’re serving it at a summer gathering, enjoying it as a light lunch, or using it as a side to your favorite grilled dishes, this vibrant salad adds a tropical twist to your table. Try it once, and it just might become your new go-to warm-weather favorite.

Celeriac Mango and Guava Salad

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Celeriac Mango and Guava Salad is a vibrant, tropical-inspired dish combining the crunch of raw celeriac with the sweetness of ripe mango and guava. Tossed in a tangy lime dressing and topped with fresh herbs, it’s a refreshing, nutrient-packed salad perfect for summer meals or as a colorful side dish.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 20 minutes
• Yield: 4 servings
• Category: Salad
• Method: No-cook
• Cuisine: Fusion / Tropical

Ingredients

• 1 small celeriac (celery root), peeled and julienned
• 1 ripe mango, peeled and cubed or sliced
• 1 ripe guava, peeled and cubed or sliced
• 2 tbsp fresh lime juice
• 1 tbsp olive oil
• 1 tsp honey or maple syrup (optional)
• 1/4 tsp salt
• 1/8 tsp black pepper
• Fresh cilantro or mint, chopped (for garnish)
• Optional: chili flakes or thinly sliced red chili for heat

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Instructions

1. Julienne or shred the peeled celeriac using a mandoline or sharp knife.
2. Peel and slice the mango and guava into strips or cubes.
3. In a large bowl, mix celeriac, mango, and guava.
4. In a small bowl, whisk lime juice, olive oil, honey or maple syrup (if using), salt, and pepper.
5. Pour the dressing over the salad and toss gently to coat.
6. Garnish with cilantro or mint and chili flakes if using.
7. Serve immediately or chill for 15 minutes before serving for extra crispness.

Notes

• Use pink guava for visual appeal and a sweeter flavor.
• For a vegan version, use maple syrup instead of honey.
• Lime juice helps prevent the fruit from browning—toss immediately after cutting.
• Add chopped nuts or avocado for extra richness and texture.

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 130
• Sugar: 11g
• Sodium: 140mg
• Fat: 6g
• Saturated Fat: 1g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 17g
• Fiber: 4g
• Protein: 1g
• Cholesterol: 0mg