Green Apple Celery Salad

The first time I made this salad was during one of those sweltering July afternoons when cooking felt like a punishment. My friend Sarah had dropped by unexpectedly, and I had nothing to offer but a couple of Granny Smith apples and a sad bunch of celery from the back of the crisper drawer.

Sarah took one bite and actually stopped talking mid sentence. She made me write down the ratio of honey to lemon juice on a napkin right there at the table because she said it was the perfect balance of tart and sweet.

Ingredients

• 2 large green apples: Granny Smiths are essential here because their tartness holds up against the dressing and they stay crisp forever in the fridge
• 4 celery stalks: Slice them thin so they become delicate ribbons rather than chunks which makes the whole eating experience more elegant
• 2 tbsp fresh parsley: This adds a fresh herbal brightness that cuts through the richness of the olive oil
• 1/4 cup walnuts: Totally optional but I love how their earthiness grounds all the bright crisp flavors
• 2 tbsp extra-virgin olive oil: Use the good stuff here because it really carries the dressing
• 1 tbsp freshly squeezed lemon juice: Bottled juice will make the whole thing taste flat and sad
• 1 tsp honey: Just enough to take the edge off the acid without making it cloying
• 1/2 tsp Dijon mustard: The secret ingredient that makes the dressing actually cling to all those crunchy vegetables
• Salt and freshly ground black pepper: Be generous with both because celery needs seasoning to really sing

Instructions

Prep your crunch:

Core those apples and slice them as thinly as you have patience for then slice the celery on a slight angle for more surface area

Make the dressing:

Whisk the oil lemon juice honey mustard and salt together until it looks creamy and thickened

Bring it together:

Toss everything gently so you dont bruise the apples but make sure every single piece gets coated

The waiting game:

Serve right away for maximum crunch or let it sit for thirty minutes which softens everything just slightly and lets the flavors marry

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This has become my go to contribution to potlucks because it looks so impressive on a platter but takes zero effort to throw together.

Making It Your Own

I have found that crumbling in some feta or goat cheese right before serving transforms it into something substantial enough for lunch.

Pairings That Work

The acidity makes it perfect alongside rich grilled meats or heavy pasta dishes where you need something bright to cut through.

Getting Ahead

You can slice the apples and celery up to a day in advance and store them separately in water with a squeeze of lemon then drain really well before assembling.

• Pat the celery completely dry with a towel or the dressing will slide right off
• Toast the walnuts in a dry pan for three minutes if you want extra depth
• Keep the dressing in a jar and give it a vigorous shake before pouring

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Sometimes the simplest salads are the ones that become staples and this one has earned a permanent spot in my rotation.

Recipe FAQs

→ What type of apples work best in this salad?

Granny Smith or other tart green apples are ideal for their crisp texture and refreshing flavor.

→ Can I substitute walnuts with other nuts?

Yes, pecans or almonds work well as alternatives, or omit nuts entirely for a nut-free option.

→ How should the dressing be prepared?

Whisk olive oil, lemon juice, honey, Dijon mustard, salt, and pepper until well emulsified for a balanced dressing.

→ Is it better to serve the salad immediately or chilled?

It’s best fresh but can be refrigerated up to 30 minutes to enhance flavor and maintain crispness.

→ What are some optional additions to enrich the flavor?

Adding crumbled feta or blue cheese adds richness and a creamy contrast to the tart and crunchy ingredients.