Green Apple Celery Salad

The first time I made this salad was during a brutally hot July afternoon when turning on the oven felt like a punishment. I had a bag of Granny Smith apples sitting on the counter and an overwhelming craving for something that felt cold in my hands. My grandmother used to say celery was the most underrated vegetable in the crisper drawer, and that afternoon I finally understood what she meant.

Last summer I served this alongside grilled salmon at a dinner party, and honestly, people kept asking about the salad more than the fish. My friend Sarah, who claims to hate celery, went back for thirds. Theres something about how the ingredients play together that feels surprising and new.

Ingredients

• 2 large green apples: Granny Smiths are ideal here because their tartness holds up against the dressing and they resist browning longer than other varieties
• 4 celery stalks: Slice them as thin as you possibly can, almost translucent, so they blend rather than dominate
• 2 tbsp fresh parsley: This adds a fresh herbal brightness that makes the whole salad taste alive
• 1/4 cup walnuts: Toast them for three minutes in a dry pan first if you want to add another layer of flavor
• 2 tbsp extra virgin olive oil: Use your good oil here since the dressing is simple and uncooked
• 1 tbsp freshly squeezed lemon juice: Bottled juice will make the whole thing taste flat and artificial
• 1 tsp honey: Warm it for ten seconds in the microwave if it is crystallized so it incorporates smoothly
• 1/2 tsp Dijon mustard: This is the secret that keeps the dressing from separating and adds just the right amount of sharpness
• Salt and freshly ground black pepper: Grind the pepper fresh and do not be afraid of the salt, it makes all the flavors pop

Instructions

Prep your crunch:

Core the apples and slice them as thinly as your knife skills allow, then slice the celery at an angle for more surface area and a prettier presentation

Build the base:

Combine the apples, celery, parsley, and walnuts in your largest salad bowl, but do not add the dressing yet

Whisk the dressing:

In a small bowl, whisk together the olive oil, lemon juice, honey, mustard, salt, and pepper until the mixture thickens slightly and turns cloudy

Bring it together:

Pour the dressing over the salad and use your hands or two spoons to toss everything gently until each piece is lightly coated

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Something magical happens when you let the salad sit for just ten minutes before serving. The flavors marry and soften into each other while still keeping that incredible fresh crunch that makes it so addictive.

Making It Your Own

I have discovered that crumbling just a little feta or goat cheese on top transforms this into something substantial enough for a light lunch. The creaminess against the crisp is absolute perfection. For winter, try swapping the parsley for fresh dill and adding some pomegranate seeds.

What to Serve With It

This salad has this cleansing quality that makes it perfect alongside rich foods. I love it with pan seared salmon or roasted chicken thighs. It also holds its own next to a hearty grain bowl or as part of a mezze style spread with hummus and flatbread.

Timing and Prep Ahead

You can slice all the vegetables up to four hours ahead, just keep the apples in a bowl of cold water with a squeeze of lemon to prevent browning. The dressing can be made a day in advance and kept in a sealed jar at room temperature.

• Bring all ingredients to room temperature before assembling for the best flavor integration
• Toast the walnuts while you prep the vegetables to save time and add depth
• Taste the dressed salad and adjust the seasoning before serving, as apples vary in sweetness

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There is something deeply satisfying about a salad that requires no heat and rewards you with such brightness in every bite. It has become my go to when I want something that feels nourishing without being heavy.