Celery Apple Salad
A plant-based salad that's fresh, crunchy, and perfect for lunch. The crisp combination is an equally delightful side dish to chicken, salmon, pork, turkey and veggie burgers, and ham. As written, the recipe yields two servings but is easy to scale up as needed.
Ingredients
- 1 tablespoon (14g) mayonnaise
- 1½ teaspoons (8ml) apple cider vinegar
- 1 teaspoon (5ml) olive oil
- 1 teaspoon (5g) whole grain mustard
- ¼ teaspoon (1g) sugar
- ⅛ teaspoon kosher salt and freshly ground pepper
- 2 celery ribs, sliced (I include leaves when there are some)
- ½ Granny Smith apple, cored and julienned*
- Optional add-ins: chopped walnuts (or pecans, pumpkin or sunflower seeds, or a mix); chopped fresh parsley
Instructions
- In a medium bowl, whisk together the mayonnaise, vinegar, olive oil, mustard, sugar, salt, and pepper.
- Add the celery and apples, and toss to thoroughly coat.
- If time permits, refrigerate for 15 minutes before serving to combine flavors.
- Sprinkle with optional chopped walnuts and/or parsley to taste, and enjoy.
Notes
*Mix up the apples: First off, a tart Granny Smith is not a favorite for eating out of hand for most people in my family, but they adore this salad. It works. That said, for added interest, I often double or quadruple the batch and use half Granny Smith, half Honeycrisp.
Storage: Once tossed with the vinaigrette, the apples don't brown. Simply cover and refrigerate any leftovers, and they will hold up well for 2-3 days.
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