12 Ingredients
  • 1/2 cup shelled pistachio nuts, plus more for garnish
  • 1 to 2 cloves, garlic, peeled and roughly chopped (use 2 only if you really like garlic!)
  • 1 lemon, juiced
  • 1/2 teaspoon hot sauce, (recommended: Sriracha), optional
  • About 1/2 cup hot water
  • Kosher salt and freshly ground black pepper
  • 1/2 cup canola oil
  • Splash good extra-virgin olive oil, for dressing
  • 1 bag baby spinach
  • 1 Fuji apple, cored and sliced
  • 1 celeriac bulb, peeled and grated (do this right before serving so it doesn't oxidize and turn brown)
  • Kosher salt and freshly ground black pepper
Nutrition
314
16% daily value
4 servings
                                       
                                            vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

43% 28

Saturated

11% 2

Trans

- 0

Monounsaturated

- 17

Polyunsaturated

- 8

Carbs

5% 16

Carbs (net)

- 12

Fiber

16% 4

Sugars

- 7

Sugars, added

- 0

Protein

6% 3

Cholesterol

0% 0

Sodium

23% 542

Calcium

10% 104

Magnesium

17% 70

Potassium

13% 610

Iron

14% 2

Zinc

5% 1

Phosphorus

13% 92

Vitamin A

37% 334

Vitamin C

35% 31

Thiamin (B1)

8% 0

Riboflavin (B2)

14% 0

Niacin (B3)

5% 1

Vitamin B6

20% 0

Folate equivalent (total)

36% 143

Folate (food)

- 144

Folic acid

- 0

Vitamin B12

0% 0

Vitamin D

0% 0

Vitamin E

43% 6

Vitamin K

318% 381

Sugar alcohols

- 0

Water

- 184
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