Ingredients

  • 2 kilos cooked peeled prawns, de-veined, and chopped
  • 1 ½ cups celery chopped in small pieces
  • Salt & pepper to taste

Dressing ingredients

  • 1 cup full egg mayonnaise
  • 2 tablespoons tomato sauce

Author of this recipe

Schreurs and Sons

Schreurs and Sons

Grower / producer

We get excited about fresh produce, whether it is creating a salad or steaming up vegetables. It is part of our DNA. In many ways, a salad is a social event – from preparation to enjoying the... Read more
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Hi, I'm Therese and this is one of my favourite celery salads. It is a great, refreshing salad which works well for lunch and can be served with crusty bread, as a side dish or on its own. Perfect for a nice sunny day.

Preparation

Combine all ingredients in a bowl and chill.

Tips from the author

An alternative serving method, place the salad in baby cos lettuce leaves or rolled in smoked salmon.

Shared by Therese Schruers, Celery grower, Melbourne Australia Serves 4 as a main dish.  

Making the most out of your celery

Celery has a special flavour of its own and is a natural source of sodium, vitamin C and iron. Therefore, getting the most out of your celery is important. There should be no waste.

Selection: Look for pale green stalks with fresh crisp leaves.

Storage: Wrap your celery in plastic wrap or place in a plastic bag. Alternatively, wash and cut into stalks and place in a sealed plastic container for ease of storage. Keep refrigerated.

Use: Rinse well under cold running water and shake it dry. There is no waste as all parts of the bunch can be used. The leaves are especially good as a flavour in soups, stocks and even as a garnish over hot dishes or salads. The tender inside stalks are best eaten raw, while the darker outer stalks are delicious cooked.