Refreshing Celery Apple Salad Recipe for a Healthy Twist

When a Caesar salad unites with a Waldorf salad, you experience an amazing flavor fusion you never realized you wanted.

Celery Apple Salad

My niece introduced me to this Celery Apple Salad with dates and nuts, which was inspired by Sarah Lasry's 'Carmel Forest Spa Celery Salad.' Intrigued by the vibrant colors and the promise of refreshing flavors, I decided to adapt her recipe to suit my taste and use healthier ingredients. I make an effort to use only organic produce and avoid anything with seed oils. The result is this delightful salad that not only pays homage to the original but also incorporates my personal touches, making it a unique creation that I am excited to share with family and friends.

This salad recipe is perfect for any time of the year, especially during the fall and winter when apples and celery are at their peak. Transform it into a festive Holiday salad for Thanksgiving and Christmas by adding dried cranberries or pomegranate. You can also make it for picnics, potlucks, and mid-week meals, using your preferred dried fruit!

Refreshing Celery Apple Salad

Ingredients

For the salad:

1 bunch celery, chopped

1 large cosmic crisp or honey crisp apple, diced

1 large cucumber, diced

1 bunch fresh Italian parsley, coarsely chopped (washed and dried)

Handful micro greens or mâche

8-10 pitted medjool dates, chopped

1/2 cup chopped pecans or walnuts

For the dressing:

1.5 cups Parmesan cheese, freshly grated from a block

1 bunch freshly chopped dill (optional, I personally prefer it without the dill)

2 -3 large lemons, juiced

1/2 cup avocado oil mayonnaise or homemade mayonnaise

1/4 cup extra virgin olive oil

1 tsp. salt

1 tsp pepper

2 cloves garlic, minced

2 tsp. Maple syrup (optional but recommended)

Directions

Make the salad

1. Wash and dry all your produce (celery, apple, parsley and micro greens)

2. Cut the celery into thin slices and place them in a salad bowl.

3. Remove the core of the apple and cut the flesh into cubes (I leave the apple peel on). Add to the celery in the bowl.

4. Peel and dice the cucumber. Keep the same size as the celery and apple. Put in the bowl.

5. Add the micro greens (or mâche) and the coarsely chopped parsley.

6. Cut the dates into small cubes. Add.

7. Chop the nuts coarsely. Add.

   
   

Make the dressing

1. In a separate bowl or jar, mix the freshly grated parmesan cheese through the mayonnaise. Pour in the olive oil and the lemon juice. Add the finely chopped dill (if using) and minced garlic to the dressing. Then add the Maple Syrup and some salt and pepper. Mix well and your dressing is ready.

2. Pour the dressing over the salad and toss to coat

Enjoy!

Tips and Variations:

• You can adjust the amount of dates and nuts to your preference.

• For a lighter dressing, you can substitute the mayonnaise with plain Greek yogurt.

• Some versions may include additional ingredients, such as shallots or red onion, or different nuts like cashews.

• This salad is noted for being both tasty and keeping well in the fridge, making it a convenient option for meal prep.