All Recipes

Green Apple, Celery, and Walnut Salad

Green Apple, Celery, and Walnut Salad
  • Category


  • Cusine



2 T fresh-squeezed lemon juice

2 T Dijon mustard

1 T + 1 tsp. Agave Nectar or sweetener of your choice

6 T extra-virgin olive oil

5-6 large stalks celery with leaves

2 large Granny Smith apples

salt to taste

1/2 cup walnuts, toasted then chopped

1/2 cup dried cranberries


Whisk together the fresh lemon juice, Dijon Mustard, Agave Nectar or sweetener, and olive oil and set dressing aside. 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. 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. 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. Season salad with salt to taste. Toast walnuts in a dry pan over high heat for about 2 minutes, or until they start to smell toasty. Coarsely chop walnuts, then mix walnuts and dried cranberries into salad and serve.