Green Apple Salad
Green Apple Salad has celery and walnuts and a mustardy lemon dressing, and this is a perfect fruit salad option any time of year! And this is great for a fruit salad that’s not too sweet or high in carbs.
This Green Apple Salad is kind of a kicked-up version of the traditional Waldorf Salad that’s been popular for many years, but this salad has a generous amount of healthy celery and celery leaves plus walnuts added to the mix, as well as a tasty lemon-mustard dressing. This is a perfect salad when you want a fruit salad that’s not too sweet!
And after I was completely through making it, taking photos, and eating a big bowl of it for lunch, I had the thought that it would have been nice to toss in a few dried cranberries, especially if you’re making it during the holidays. I didn’t have any, so maybe I’m glad I didn’t think of it sooner, but I do recommend that variation if you’re making this for a special occasion.
How to Make Green Apple Salad:
(Scroll down for complete recipe with nutritional information.)
- Whisk together fresh lemon juice, Dijon mustard, sweetener of your choice, and olive oil to make the dressing.
- Working with one apple at a time, cut apple into fourths, peel and cut away seeds, cut the fourths in half crosswise and slice into thin wedges.
- Toss cut apples with a few tablespoons of the dressing mixture so they won’t turn brown.
- Trim celery leaves from stalks and chop to make 1/2 cup chopped celery leaves. Slice stalks into very thin diagonal slices.
- Toast walnuts in a dry pan over high heat for about 2 minutes, or until you smell a toasty smell (it will smell a little like popcorn.) Coarsely chop the toasted walnuts.
- Combine sliced celery, chopped celery leaves, and apple/dressing mixture and stir to mix. Add enough more dressing so salad is well moistened, but not overly wet. (You may not need all the dressing.) Season salad with salt to taste.
- Stir walnuts into salad and serve. I shared this with my neighbor and the contractor who’s building my shed and ate the rest, so I don’t know how well it will keep, but I’m guessing it’s best freshly made.
More Salads with Fruit:
Power Greens Salad with Blueberries and Almonds from Kalyn’s Kitchen
Healthy Waldorf Salad from Kitchen Parade
Winter Fruit Salad with Persimmons, Pears, and Grapes from Kalyn’s Kitchen
Chopped Shrimp Waldorf Salad from Use Real butter
Cabbage, Apple, and Kale Salad with Cranberries and Pistachios from Kalyn’s Kitchen
- 2 T fresh-squeezed lemon juice
- 2 T Dijon mustard
- 4 tsp. sweetener of your choice (see notes)
- 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
- Whisk together the fresh lemon juice, Dijon Mustard, Agave Nectar or sweetener, and olive oil and set dressing aside.
- Working with one apple at a time, cut apple into fourths, peel and cut away seeds, cut each fourth into half crosswise, then cut each piece into thin wedges.
- Toss cut apples with a small amount of dressing as soon as they are cut so apples won’t turn brown.
- Toast walnuts in a dry pan over high heat for about 2 minutes, or until they start to smell toasty. (The toasted walnuts will smell a bit like popcorn.)
- Wash celery stalks and dry with paper towels, making sure both stalks and leaves are very dry.
- Cut leaves away from stalks and chop to make 1/2 cup chopped celery leaves.
- Slice stalks on the diagonal into very thin slices, enough to make 2-3 cups sliced celery.
- Combine sliced celery, chopped celery leaves, and apple/dressing mixture and stir to combine.
- Add enough more dressing so celery and apples are well moistened, but not overly wet. (You may not need all the dressing.)
- Season salad with salt to taste.
- Coarsely chop walnuts, then mix walnuts and dried cranberries (if using) into salad and serve.
I originally made with with Agave Nectar, but now I'd use Golden Monkfruit Sweetener (affiliate link).
Recipe adapted slightly from Green Apple and Celery Salad with Walnuts and Mustard Vinaigrette in Bon Appetit, November 2005.
Amount Per Serving: Calories: 228Total Fat: 20gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 0mgSodium: 267mgCarbohydrates: 13gFiber: 3gSugar: 8gProtein: 2g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Using an approved sweetener it would make this Green Apple Salad salad approved for phase 2 or 3 of the original South Beach Diet. You could use more celery and less apples for a salad that’s lower in carbs but if you check the net carbs, you might decide you could eat this occasionally even for a low-carb diet.
Find More Recipes Like This One:
Use Salad Recipes for more salads like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.