Why You’ll Love This Apple and Celery Salad
- It’s a textural triumph. You get the juicy, firm crunch of apple, the clean, watery snap of celery, and the toasty, brittle goodness of nuts all in one bite. It’s never, ever boring to eat.
- It’s incredibly versatile. This salad plays well with others. Serve it alongside a roast chicken, pile it onto a sandwich, or even enjoy it as a light lunch on its own. It adapts to your mood and your menu with zero fuss.
- It comes together in a flash. We’re talking 15 minutes, tops. There’s no cooking involved, just some simple chopping and whisking. It’s the perfect last-minute lifesaver when you need something impressive but are short on time.
- The flavour balance is just right. The sweetness of the apple, the savoury depth of the celery, the sharpness of the dressing, and the rich fat from the nuts create a perfect little symphony in your mouth. It’s refreshing without being bland, and substantial without being heavy.
Ingredients & Tools
- 2 large, crisp apples (like Honeycrisp or Granny Smith)
- 4-5 stalks of celery, with leaves if possible
- 1/4 cup raw walnuts or pecans
- 2 tbsp fresh lemon juice
- 1 tbsp extra virgin olive oil
- 1 tsp Dijon mustard
- 1 tsp honey or maple syrup
- 2 tbsp finely chopped fresh parsley
- Salt and freshly ground black pepper to taste
- A handful of raisins or dried cranberries (optional, for a touch of sweetness)
- 30 g crumbled feta or shaved Parmesan cheese (optional, for a salty kick)
Tools: A sharp chef’s knife, a large mixing bowl, a small bowl for the dressing, a whisk, and a dry skillet for toasting nuts.
The quality of your ingredients really shines here, so it’s worth seeking out good, crisp apples and fresh, vibrant celery. A little goes a long way with the dressing ingredients, too—that touch of Dijon is the secret to a perfectly emulsified, clingy dressing.
Serves: 4 as a side | Prep Time: 15 minutes | Cook Time: 0 minutes | Total Time: 15 minutes
Before You Start: Tips & Ingredient Notes
- Apple selection is key. You want an apple that holds its shape and offers a contrast between sweet and tart. Honeycrisp or Pink Lady are fantastic for sweetness, while a Granny Smith will give you a sharper, more vibrant punch. Using one of each can be a great compromise!
- Don’t forget the celery leaves! Those tender, fragrant leaves at the heart of the celery bunch are packed with flavour—even more so than the stalks. Tear them up and toss them in; they add an herby depth that’s just wonderful.
- Toast your nuts, always. I know it’s an extra step, but honestly, toasting the walnuts or pecans in a dry pan for a few minutes until fragrant transforms them. It deepens their flavour and adds a crucial layer of complexity to the salad.
- The lemon juice does double duty. It’s not just for the dressing. Tossing your chopped apples in a little lemon juice right after cutting them prevents them from turning brown, keeping your salad looking bright and fresh.
How to Make Apple and Celery Salad
Step 1: Prep Your Ingredients. Start by toasting your nuts. Place them in a dry skillet over medium heat. Shake the pan frequently for 3-5 minutes until they smell nutty and are lightly browned. Transfer them to a plate to cool completely—this stops the cooking process. Next, whisk together the lemon juice, olive oil, Dijon mustard, honey, and a big pinch of salt and pepper in your small bowl. The trick is to whisk it vigorously until it looks creamy and unified.
Step 2: Chop the Stars of the Show. Wash and dry your apples and celery. There’s no need to peel the apples—the skin adds colour and fibre. Core the apples and chop them into bite-sized pieces, about the size of a dice. Place them directly into your large mixing bowl and drizzle with a teaspoon of the prepared dressing, tossing quickly to coat. This is your anti-browning insurance! Now, slice the celery stalks on a slight diagonal; it just looks more elegant. Don’t forget to finely chop those celery leaves and the parsley.
Step 3: Combine and Dress. Add the sliced celery, chopped herbs, and cooled, toasted nuts to the bowl with the apples. If you’re using raisins or cheese, add them now. Pour the remaining dressing over everything. Using a large spoon or your hands (the best tools!), toss the salad gently but thoroughly. You want every single piece to be lightly glossed with that tangy dressing. You’ll notice the colours immediately look more vibrant.
Step 4: The Final Taste Test. This is the most important step. Taste a piece of apple and celery. Does it need more salt? A grind of black pepper? Maybe another tiny squeeze of lemon? Adjust the seasoning now. Let the salad sit for about 5 minutes before serving—this allows the flavours to meld together beautifully. The texture will still be wonderfully crisp, but the tastes will have mingled into something greater than the sum of its parts.
Serving Suggestions
Complementary Dishes
- A simple roast chicken — The crisp, acidic salad cuts beautifully through the rich, savoury flavours of roasted poultry, cleansing the palate between bites.
- A hearty soup like lentil or butternut squash — This salad provides a fresh, crunchy counterpoint to a smooth, warm soup, making the meal feel more complete and balanced.
- Flaky fish like pan-seared salmon — The brightness of the salad complements the oily richness of the fish, creating a light yet satisfying dinner.
Drinks
- A crisp Sauvignon Blanc or Pinot Grigio — These wines mirror the salad’s acidity and apple notes, enhancing its refreshing quality without overpowering it.
- A dry hard cider — This is a match made in heaven! The appley flavours in the drink will echo the salad, creating a wonderfully harmonious experience.
- Sparkling water with a slice of lemon — For a non-alcoholic option, the bubbles and citrus keep things light, bright, and incredibly refreshing.
Something Sweet
- A simple apple galette — Continue the apple theme with a rustic, buttery pastry that feels homely and deliciously fitting.
- Vanilla bean panna cotta — The creamy, smooth texture and gentle flavour of the panna cotta provides a perfect, elegant finish after the salad’s crunch.
- Dark chocolate almond clusters — A few pieces of good quality dark chocolate with nuts offer a bitter-sweet end that doesn’t feel too heavy.
Top Mistakes to Avoid
- Mistake: Using mealy apples. This is the cardinal sin. A soft, mealy apple will turn to mush and make the whole salad feel sad and watery. Always opt for firm, crisp varieties.
- Mistake: Skipping the toasting step for the nuts. Raw nuts can taste a bit bland and sometimes bitter. Toasting them unlocks their oils and makes them fragrant, which is essential for adding depth to this simple dish.
- Mistake: Dressing the salad too far in advance. While a 5-10 minute rest is great, if you dress this salad hours ahead, the salt will draw out too much water from the apples and celery, making everything soggy. Assemble it just before you plan to eat.
- Mistake: Not tasting and adjusting at the end. Seasoning is personal. The salad might need more salt, pepper, or acid after you’ve combined everything. That final taste is your chance to make it perfect for you.
Expert Tips
- Tip: Use a mandoline for ultra-thin slices. If you want a more elegant, slaw-like texture, use a mandoline slicer on a thin setting for the apples and celery. It creates a different, more delicate mouthfeel that’s really lovely.
- Tip: Add a creamy element for a twist. For a richer version, stir in a tablespoon or two of good quality mayonnaise or Greek yogurt into the dressing. It creates a creamier, more cohesive salad that’s fantastic on its own or in a wrap.
- Tip: Make it a main course. Bulk this up into a lunch by adding a protein. Some shredded rotisserie chicken, a can of drained chickpeas, or even some flaked tuna would turn this side into a satisfying and healthy meal.
- Tip: Play with the acid. While lemon juice is classic, don’t be afraid to experiment. A tablespoon of apple cider vinegar in place of half the lemon juice adds a different kind of fruity sharpness that works beautifully with the apples.
FAQs
Can I make this salad ahead of time?
You can do some prep ahead, but I don’t recommend combining everything. Chop the celery and store it in an airtight container in the fridge. Make the dressing and keep it separate. The key is the apples: you can chop them and submerge them in a bowl of cold water with a squeeze of lemon juice to prevent browning for a few hours. When you’re ready to serve, drain the apples, pat them dry, and toss everything together. This way, you get all the convenience without the sogginess.
What’s the best way to stop the apples from browning?
The absolute best method is to toss the chopped apples immediately with an acid. The lemon juice in the dressing is perfect for this. Coating the cut surfaces creates a barrier against oxygen. If you’re prepping way in advance, the water bath method mentioned above works brilliantly. Honestly, a little browning isn’t the end of the world—it doesn’t affect the taste—but for visual appeal, the acid toss is your best friend.
Can I use a different type of nut?
Absolutely! Walnuts and pecans are classics, but feel free to get creative. Toasted almonds (especially flaked almonds) add a great texture. Sunflower seeds or pumpkin seeds are a fantastic nut-free alternative that still give you that crucial crunch and toasty flavour. Just make sure whatever you use is toasted for maximum impact.
Is this salad vegan?
It easily can be! Just ensure you use maple syrup instead of honey in the dressing, and skip the optional cheese. The base recipe of apples, celery, nuts, and the lemon-Dijon dressing is naturally vegan and absolutely delicious on its own.
My salad seems a bit dry. What did I do wrong?
This usually happens if the apples aren’t particularly juicy or if you were a little shy with the dressing. The beauty of this salad is that you can easily fix it. Just whisk up another half-portion of the dressing (maybe just lemon juice, oil, and a pinch of salt) and toss it through. The other trick is to make sure you’re tossing the salad thoroughly—sometimes the dressing just sinks to the bottom of the bowl.
Apple And Celery Salad
Whip up a crisp, refreshing apple and celery salad in just 15 minutes! This easy no-cook recipe features a tangy dressing & toasted nuts for the perfect side dish.
Ingredients
Ingredients
-
2 large, crisp apples (like Honeycrisp or Granny Smith)
-
4-5 stalks of celery, with leaves if possible
-
1/4 cup raw walnuts or pecans
-
2 tbsp fresh lemon juice
-
1 tbsp extra virgin olive oil
-
1 tsp Dijon mustard
-
1 tsp honey or maple syrup
-
2 tbsp finely chopped fresh parsley
-
Salt and freshly ground black pepper (to taste)
-
A handful raisins or dried cranberries (optional, for a touch of sweetness)
-
30 g crumbled feta or shaved Parmesan cheese (optional, for a salty kick)
Instructions
-
Prep Your Ingredients. Start by toasting your nuts. Place them in a dry skillet over medium heat. Shake the pan frequently for 3-5 minutes until they smell nutty and are lightly browned. Transfer them to a plate to cool completely—this stops the cooking process. Next, whisk together the lemon juice, olive oil, Dijon mustard, honey, and a big pinch of salt and pepper in your small bowl. The trick is to whisk it vigorously until it looks creamy and unified.01
-
Chop the Stars of the Show. Wash and dry your apples and celery. There's no need to peel the apples—the skin adds colour and fibre. Core the apples and chop them into bite-sized pieces, about the size of a dice. Place them directly into your large mixing bowl and drizzle with a teaspoon of the prepared dressing, tossing quickly to coat. This is your anti-browning insurance! Now, slice the celery stalks on a slight diagonal; it just looks more elegant. Don't forget to finely chop those celery leaves and the parsley.02
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Combine and Dress. Add the sliced celery, chopped herbs, and cooled, toasted nuts to the bowl with the apples. If you're using raisins or cheese, add them now. Pour the remaining dressing over everything. Using a large spoon or your hands (the best tools!), toss the salad gently but thoroughly. You want every single piece to be lightly glossed with that tangy dressing. You'll notice the colours immediately look more vibrant.03
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The Final Taste Test. This is the most important step. Taste a piece of apple and celery. Does it need more salt? A grind of black pepper? Maybe another tiny squeeze of lemon? Adjust the seasoning now. Let the salad sit for about 5 minutes before serving—this allows the flavours to meld together beautifully. The texture will still be wonderfully crisp, but the tastes will have mingled into something greater than the sum of its parts.04
