Celery Root and Olive Salad

California Olive Committee
  • Yield: 4 servings


3tablespoons low-fat buttermilk
1tablespoon light mayonnaise
2teaspoons Dijon mustard
Salt and ground black pepper to taste
8ounces celery root, peeled and shredded
1cup Fuji apples, diced
3/4cup California Black Ripe Olives, sliced
1/4cup green onions, chopped
3tablespoons toasted sliced almonds


  1. In a large mixing bowl, whisk together buttermilk, mayonnaise and mustard until smooth. Season to taste with salt and freshly ground black pepper.
  2. Toss celery root, apples, olives and green onions with dressing until evenly coated. Sprinkle with almonds just before serving.

Recipe courtesy of California Olive Committee