Green Apple Celery Salad (Print version)

Crisp green apples, celery, and toasted walnuts combine with a tangy dressing for a refreshing salad.

# What you need:

→ Fresh Produce

01 - 2 medium green apples, 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

# Directions:

01 - Place 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 walnut halves and toast for 3-5 minutes, stirring frequently until fragrant and lightly browned. Remove from heat and let cool completely.
03 - In a small bowl, whisk together extra virgin 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 emulsified dressing over the salad mixture. Use gentle folding motions to coat all ingredients evenly without crushing the apples.
06 - Transfer salad to a serving platter. Sprinkle with chopped fresh parsley if desired. Serve immediately for optimal crispness.

# Expert advice:

01 -
  • The crunch is absolutely ridiculous in the best way possible and stays sharp even after the dressing is added
  • It comes together in under 20 minutes but tastes like something from a restaurant that takes itself very seriously
  • The tart apples and creamy dressing create this perfect little tension that keeps you coming back for another bite
02 -
  • The salad holds up reasonably well for an hour or two but the texture will start to soften as the dressing draws moisture out of the celery and apples
  • If you need to make this ahead, keep the dressing separate and toss everything right before serving to maintain that crucial crispness
  • Overly thick apple slices will make the salad awkward to eat and the dressing wont coat as evenly, so take your time with the knife work
03 -
  • The shallot can be replaced with red onion for a sharper bite or soaked in cold water for 10 minutes to mellow its intensity
  • Use a mandoline if you want perfectly uniform apple slices, but a sharp knife and some patience work just as well

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