Apple Celery Walnuts Salad (Printable)
Crunchy apples and celery mix with toasted walnuts in a zesty lemon dressing for a fresh, vibrant dish.
# What You Need:
→ Produce
01 - 2 medium apples (such as Gala or Granny Smith), cored and thinly sliced
02 - 4 celery stalks, thinly sliced
03 - 2 tablespoons fresh parsley, finely chopped
→ Nuts
04 - 1/2 cup walnuts, roughly chopped
→ Dressing
05 - 2 tablespoons freshly squeezed lemon juice
06 - 2 tablespoons extra virgin olive oil
07 - 1 teaspoon honey or maple syrup
08 - 1/2 teaspoon Dijon mustard
09 - Salt and freshly ground black pepper, to taste
# Steps:
01 - Heat a small dry skillet over medium heat. Add the chopped walnuts and toast for 3–4 minutes, stirring occasionally until fragrant. Remove from heat and transfer to a plate to cool completely.
02 - In a large mixing bowl, whisk together the lemon juice, olive oil, honey (or maple syrup), Dijon mustard, salt, and pepper until emulsified and well combined.
03 - Add the sliced apples and celery to the bowl with the dressing. Toss gently to coat evenly with the vinaigrette.
04 - Sprinkle the cooled toasted walnuts and chopped parsley over the salad. Toss again until all ingredients are evenly distributed throughout.
05 - Serve immediately for optimal crunch, or refrigerate for up to 1 hour before serving to enhance the crisp texture of the apples and celery.
# Expert Advice:
01 -
- The contrast of textures, from crisp apples to crunchy walnuts, makes every bite exciting
- It comes together in fifteen minutes flat but tastes like you put in way more effort
02 -
- Letting the dressed salad sit for more than an hour makes the celery lose its signature crunch
- The walnuts continue toasting after you remove them from the pan, so transfer them to a cool plate immediately
03 -
- A mandoline creates the most uniform apple slices if you want restaurant-perfect presentation
- Rub the cut apples with a cut lemon before slicing if you are prepping them more than ten minutes ahead