Herby celery & bulgur salad

Herby celery & bulgur salad

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(7 ratings)

Prep: 30 mins No cook


Serves 6

This speedy salad will keep in the fridge for a few days - a great healthy lunch or snack to have on hand

Nutrition and extra info

  • Healthy
  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal229
  • fat10g
  • saturates1g
  • carbs30g
  • sugars5g
  • fibre2g
  • protein4g
  • salt0.1g
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  • 200g bulgur wheat
  • 1 bunch celery



    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 1 dessert apple



    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • juice 1 lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 4 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • handful toasted hazelnuts, roughly chopped



    Grown in Europe and the US, hazelnuts are encased in a smooth, hard brown shell but are most…

  • 1 red chilli, deseeded and chopped
  • large handful pomegranate seeds



    Now mainly grown in America, Spain, the Middle East and India, pomegranates originated in the…

  • small bunch parsley, chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • small bunch mint, chopped



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • small bunch tarragon, chopped



    A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…


  1. Put the bulgur wheat in a large bowl and just cover with boiling water. Cover the bowl with cling film and leave for 30 mins to absorb all the water.

  2. Meanwhile, separate the sticks of celery and set the leaves aside. Very finely slice the celery and roughly chop the leaves. Cut the apple into fine matchsticks and toss in a little lemon juice. In a bowl, mix the remaining lemon juice with the oil and some seasoning to make a dressing.

  3. Gently fluff up the bulgur with a fork. Mix the sliced celery and apple through the bulgur, followed by the nuts, chilli, pomegranate seeds and herbs. Drizzle over the dressing and toss everything together gently. Scatter with the celery leaves and serve.

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Comments, questions and tips

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26th Jan, 2014
If you like your food crunchy, then this is for you! I used juice from the pomegranate in the dressing with some lemon juice, which worked well.
29th Sep, 2013
Made exactly as per recipe, but found it far too lemony! The actual ingredients work well together, but if I made again I would only use some lemon juice on apple, I wouldn't add any extra.
25th Mar, 2013
Ps. I didn't use any of the fresh herbs mentioned as I didn't have any, and it was still delightfully flavoursome! I was a bit worried in case it was very strongly celery-tasting, but you couldn't really distinguish the celery flavour particularly. Never thought I'd be raving over a salad, but this one's pretty awesome =)
25th Mar, 2013
Delicious, very tasty and healthy salad! Especially enjoyed the taste of the toasted hazelnuts, they really contrasted nicely with the rest of the salad. Used sunflower seeds instead of pomegranate seeds. One point I did find is that if you're using a large apple, there may not be quite enough lemon juice from one lemon. Will definitely be making again!
1st Nov, 2012
Delicious and healthy! I will do it again
6th Jun, 2020
How many grammes is a bunch of celery roughly, and how much is a bunch of herbs? (always hate bunch descriptions)
lulu_grimes's picture
8th Jun, 2020
Hi, That would depend on where you got your celery and herbs, allow about 300g of celery and 20g for the mint and tarragon and 30g for the parsley. We use up bunches in this recipe so as not to leave small amounts which often go to waste. I hope this helps, Lulu
26th Jan, 2014
Tip for extracting pomegranate seeds: Roll the fruit around on a board and squeeze it before you cut it in half. This breaks off some of the seeds from the skin. Cut the fruit in half and then pull out the seeds with your fingers or a spoon, all the while keeping the fruit in a big bowl of water. The seeds will drop to the bottom of the bowl and the white pith will float to the top. You can then skim off and discard the pith and drain the seeds ready for use.
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