Green Apple Celery Walnuts Salad (Printable)
Crisp green apples and celery combined with toasted walnuts in a light, tangy dressing.
# What You’ll Need:
→ Fresh Produce
01 - 2 medium green apples (Granny Smith), cored and thinly sliced
02 - 4 celery stalks, thinly sliced
03 - 1 small shallot, finely minced
04 - 1 tablespoon lemon juice
→ Nuts
05 - 1/2 cup walnut halves, roughly chopped
→ Dressing
06 - 2 tablespoons extra virgin olive oil
07 - 1 tablespoon apple cider vinegar
08 - 1 teaspoon Dijon mustard
09 - 1 teaspoon honey
10 - Salt and freshly ground black pepper, to taste
→ Garnish
11 - 2 tablespoons fresh parsley, chopped
# How-To Steps:
01 - Place the sliced apples in a bowl and toss with lemon juice to coat evenly, preventing oxidation and browning.
02 - Heat a dry skillet over medium heat. Add the chopped walnuts and toast for 3–5 minutes, stirring frequently until fragrant and lightly golden. Remove from heat and set aside to cool.
03 - In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, salt, and black pepper until fully emulsified and smooth.
04 - In a large mixing bowl, add the prepared apples, sliced celery, minced shallot, and cooled toasted walnuts.
05 - Pour the dressing over the salad mixture. Toss gently but thoroughly to ensure all ingredients are evenly coated.
06 - Transfer the salad to a serving platter. Garnish with chopped parsley if desired. Serve immediately for optimal crispness.
# Expert Tips:
01 -
- It comes together in under 20 minutes but tastes like something from a fancy bistro
- The combination of tart sweet and crunchy hits every craving at once
02 -
- Work quickly once the dressing hits the apples or they will lose their satisfying snap
- The salad is best within an hour of dressing but the components can be prepped hours ahead
03 -
- A mandoline makes those thin apple slices effortless and uniform
- The lemon juice trick works for any apples you are serving raw not just for this recipe