Green Apple Salad
Craving something refreshing? The Green Apple Salad is the perfect blend of tart apples, crunchy celery, and toasted walnuts, all brought together with a tangy dressing. A delightful, easy-to-make dish that’s perfect for any occasion, this salad will brighten up your meal and leave you wanting more!
Equipment
- Wooden Spoon
- Peeler
- Mixing Bowl
- Frying Pan
- Chef's Knife
- Whisk
Ingredients
- 2 T fresh-squeezed lemon juice
- 2 T Dijon mustard
- 2 T Golden Monkfruit Sweetener
- 6 T extra-virgin olive oil
- 6 large stalks celery with leaves
- 2 large Granny Smith apples
- salt to taste
- 1/2 cup walnuts, toasted then chopped
- reduced sugar dried cranberries optional
Instructions
- Start by whisking together the fresh lemon juice, Dijon mustard, Golden Monkfruit Sweetener, and extra-virgin olive oil in a medium bowl. This mixture will serve as your dressing. Make sure to whisk until it’s well combined and set it aside. The dressing should be smooth and slightly emulsified.
- Next, take one of the Granny Smith apples. Cut it into quarters and peel the skin off. Remove the seeds from each quarter and cut them into smaller wedges. You want them thin enough to easily mix into the salad. This process not only helps with presentation but also ensures that you’ll enjoy a balanced taste of apple in each bite.
- To prevent the apple wedges from browning, toss them with a small amount of the dressing immediately after cutting. This will keep their vibrant green color and tangy flavor intact, making your Green Apple Salad visually appealing.
- In a dry pan over high heat, toast the walnuts for about two minutes or until they begin to smell fragrant. Be vigilant; they can burn quickly! Once toasted, set them aside to cool slightly. The aroma will fill your kitchen and make your mouth water.
- Next, wash the celery stalks thoroughly and ensure they are dry. Cut the leaves away from the stalks and finely chop them to yield about half a cup. Slice the stalks into thin pieces, aiming for two to three cups of sliced celery. This will add a crunchy texture to your salad.
- Combine the sliced celery, chopped celery leaves, and the apple/walnut mixture in a large bowl. Gently stir to mix everything together. This adds a beautiful array of colors and textures to the Green Apple Salad.
- Drizzle enough additional dressing over the salad so that the celery and apples are well coated but not overly wet. You might not need all the dressing, so add it gradually until you reach your desired level of flavor. Toss gently to combine.
- Season the salad with salt to taste. A little seasoning can elevate the flavors, so start small; you can always add more.
- Finally, coarsely chop the toasted walnuts and mix them into the salad along with the dried cranberries if you’re using them. This final touch adds crunch and a hint of sweetness, creating a well-rounded dish. Serve immediately for the best crispness!
Notes
- Keep apples fresh: To prevent browning, toss apple slices immediately with dressing.
- Adjust sweetness: You can adjust the sweetness of the dressing by adding more or less of the sweetener.
- Toast nuts carefully: Always toast nuts in a dry pan and watch closely to prevent burning.
- Fresh ingredients count: Always choose the freshest ingredients for the best flavor in your salad.