Celery Salad with Apples Recipe

There are certain dishes that feel like a secret handshake among food lovers—recipes that, on paper, seem almost too simple to be special, yet deliver a surprisingly profound and memorable experience. For me, this Celery Salad with Apples is one of those revelations. I’ll admit, I was once a celery skeptic, relegating it to the bottom of the vegetable drawer as a mere vehicle for dips or a background note in soups. But this salad changed everything. The first time I made it, I was looking for a quick, refreshing side for a heavy barbecue, and the combination of crisp celery and sweet apple intrigued me. As I tossed the vibrant green and pale-yellow crescents with the creamy dressing and toasted walnuts, the fresh, clean aroma was instantly uplifting. The first bite was a symphony of textures and tastes I hadn’t expected: the satisfying, savory crunch of the celery, the burst of sweet-tart juice from the apple, the rich, earthy depth of the toasted walnuts, all brought together by a tangy, creamy dressing with a hint of dill. It wasn’t just a side dish; it was the star of the plate. It has since become my go-to recipe for everything from a light solo lunch to a dish I proudly bring to holiday gatherings, where it never fails to elicit rave reviews and requests for the recipe. It’s a testament to the magic that happens when simple, fresh ingredients are treated with a little bit of care.

Complete Ingredients with Amount

The success of this refreshingly crisp salad hinges on the quality and balance of just a few key components. Each ingredient is chosen not just for its individual flavor, but for how it complements the others in a harmony of texture and taste.

• Celery (6-7 medium stalks, about 4 cups sliced): This is the backbone of the salad. For the best result, choose a fresh, firm bunch of celery with bright green, vibrant leaves. The inner, paler stalks are more tender and less fibrous, making them ideal. You’ll want to slice them thinly on a bias (a diagonal cut) to create elegant crescents that are pleasant to eat. Don’t discard the leaves! The tender, light green leaves from the heart of the celery bunch are packed with a concentrated celery flavor and make a beautiful, delicious garnish.
• Apples (2 medium): The apple provides the crucial sweet and tart counterpoint to the savory celery. The best apples for this salad are firm, crisp, and juicy. Avoid mealy or soft varieties like Red Delicious. Excellent choices include:
  • Honeycrisp: My personal favorite for its explosive crispness and well-balanced sweet-tart flavor.
  • Granny Smith: For those who prefer a more pronounced tartness that really pops against the creamy dressing.
  • Gala or Fuji: If you lean towards a sweeter, milder apple.
  • Pink Lady (Cripps Pink): Offers a great balance of sweet and tart with a firm texture.
• Walnuts (3/4 cup, halves or large pieces): Walnuts add a rich, earthy flavor and a wonderfully crunchy texture. For an infinitely better salad, it is absolutely essential to toast the walnuts before adding them. Toasting awakens their natural oils, deepening their flavor and making them significantly crunchier. Pecans are a fantastic substitute if you prefer their sweeter, more buttery profile.
• Fresh Herbs (3 tablespoons, finely chopped): Fresh herbs breathe life into the salad. You have a choice here, depending on your preference:
  • Fresh Dill: Provides a unique, slightly feathery, fresh flavor with hints of anise that pairs beautifully with the creamy dressing.
  • Fresh Parsley (flat-leaf): Offers a cleaner, brighter, more straightforward green flavor that lightens the whole dish.

For the Creamy Dressing:

• Mayonnaise (1/2 cup): Use a good quality, full-fat mayonnaise for the best flavor and creamy texture. It forms the rich base of the dressing. For a lighter version, you can substitute half of the mayonnaise with plain Greek yogurt.
• Lemon Juice (2 tablespoons, freshly squeezed): This is non-negotiable. Freshly squeezed lemon juice provides a bright, acidic tang that cuts through the richness of the mayonnaise and, crucially, helps prevent the cut apples from browning.
• Dijon Mustard (1 teaspoon): Adds a subtle, sharp complexity and a savory depth that balances the sweetness of the apples and honey. It also acts as an emulsifier, helping to keep the dressing smooth and stable.
• Honey or Maple Syrup (1-2 teaspoons, to taste): A touch of sweetness is needed to round out the flavors and balance the acidity of the lemon juice and mustard. Start with one teaspoon and add more if needed. Maple syrup is an excellent vegan alternative.
• Kosher Salt (1/2 teaspoon, or to taste): Enhances all the other flavors in the salad.
• Freshly Ground Black Pepper (1/4 teaspoon, or to taste): Adds a gentle, warm spice.

Instructions

Creating this salad is a simple process of preparing each component thoughtfully and bringing them together at the end. Following these steps will ensure every bite is perfectly balanced.

Step 1: Toast the Walnuts
Preheat your oven to 350°F (175°C). Spread the walnuts in a single layer on a small, rimmed baking sheet. Bake for 5-8 minutes, shaking the pan once halfway through. Keep a close eye on them, as nuts can go from perfectly toasted to burnt very quickly. You’ll know they’re ready when they are fragrant and have deepened slightly in color. Remove them from the oven, let them cool completely, and then give them a rough chop. Alternatively, you can toast them in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant.

Step 2: Prepare the Creamy Dressing
In a small bowl, combine the mayonnaise, freshly squeezed lemon juice, Dijon mustard, honey (or maple syrup), kosher salt, and freshly ground black pepper. Whisk until the dressing is completely smooth, creamy, and well-emulsified. Taste the dressing and adjust the seasoning if necessary. You might prefer it a little sweeter (add more honey) or tangier (add a tiny bit more lemon juice). Set aside. This step can be done a day in advance and stored in an airtight container in the refrigerator.

Step 3: Prepare the Celery and Apples
Wash and dry the celery stalks thoroughly. Trim the ends. Slice the celery stalks thinly on a diagonal (on the bias), about 1/4-inch thick. This technique exposes more of the celery’s surface area and results in a more pleasant, less stringy texture. Place the sliced celery in a large mixing bowl.

Wash and dry the apples. You can peel them or leave the skin on for extra color and texture—I prefer to leave it on. Core the apples and chop them into bite-sized pieces, about 1/2-inch cubes. Immediately add the chopped apples to the bowl with the celery.

Step 4: Combine the Salad
Pour the prepared creamy dressing over the celery and apples in the large bowl. Add the chopped fresh dill or parsley. Gently fold everything together with a spatula until the celery and apples are evenly coated in the dressing.

Step 5: Add Walnuts and Chill
Gently fold in the cooled, toasted walnuts, reserving a tablespoon or two for garnish if you like. For the best flavor, cover the salad and let it chill in the refrigerator for at least 15-20 minutes. This short resting period allows the flavors to meld and deepen.

Step 6: Garnish and Serve
Just before serving, give the salad one last gentle stir. Garnish with the reserved toasted walnuts and a sprinkle of finely chopped celery leaves or extra fresh herbs. Serve chilled.

Nutrition Facts

The following nutritional information is an approximation and can vary based on the specific ingredients used, such as the type of apple and whether you use full-fat mayonnaise or Greek yogurt.

• Servings: 6 (as a side dish)
• Calories per serving: Approximately 250 kcal

Per Serving Estimate:

• Carbohydrates: 13g
• Protein: 3g
• Fat: 21g
• Saturated Fat: 3g
• Cholesterol: 10mg
• Sodium: 350mg
• Fiber: 3g
• Sugar: 8g

Preparation Time

• Prep Time: 15 minutes (chopping ingredients, making dressing)
• Cook Time: 5-8 minutes (toasting walnuts)
• Chilling Time: 20 minutes
• Total Time: Approximately 40-45 minutes

How to Serve

This salad’s delightful crunch and refreshing flavor profile make it incredibly versatile. It can be dressed up for a holiday feast or served casually for a weekday lunch.

• As a Standalone Light Lunch:
  • Serve a generous portion over a bed of crisp butter lettuce or mixed greens.
  • Stuff it into a flaky croissant or a soft brioche roll for a fantastic sandwich.
  • For a low-carb option, scoop the salad into crisp romaine or endive leaves to create delicious lettuce wraps.
• The Perfect Side Dish:
  • Holiday Tables: It’s a bright, refreshing counterpoint to rich holiday dishes. Serve it at Thanksgiving alongside turkey and stuffing, or at Easter with glazed ham.
  • Summer Barbecues: This salad is a welcome alternative to heavier, mayo-laden coleslaw or potato salad. It pairs beautifully with grilled chicken, pork chops, or burgers.
  • With Roasted Meats: The salad’s crispness and acidity cut through the richness of roasted pork loin, roast chicken, or even braised beef short ribs.
• As an Elegant Appetizer:
  • Spoon a small amount onto small toasts or crackers to create elegant crostini.
  • Serve it in small cups or glasses as part of an appetizer spread for a party.
• Salad Add-Ins for a Main Course:
  • Transform it into a more substantial main-course salad by adding a protein.
  • Fold in shredded rotisserie chicken or cubes of cooked turkey.
  • Top with chickpeas for a vegetarian protein boost.

Additional Tips

Unlock the full potential of this simple salad with these five pro tips that make a noticeable difference.

1. The Bias Cut is Best: Slicing the celery thinly on a diagonal (a bias cut) is more than just an aesthetic choice. It breaks up the long, fibrous strands that can make celery stringy and tough, resulting in a much more tender and pleasant bite.
2. Don’t Be Afraid to Peel: While the inner celery stalks are tender, the outermost stalks can sometimes be quite tough and fibrous. If your celery seems particularly stringy, don’t hesitate to use a simple vegetable peeler to remove the outer layer of fibers before slicing. It takes an extra minute but dramatically improves the texture.
3. Tame the Onion (Optional Add-in): If you enjoy a bit of onion in your salads but find raw onion too harsh, a little bit of thinly sliced red onion can be a great addition. To mellow its sharp bite, simply soak the sliced onion in a small bowl of cold water for 10 minutes, then drain thoroughly before adding it to the salad.
4. Master Your Make-Ahead Game: To keep the salad from becoming watery, you can prep the components separately. Whisk the dressing together and store it in an airtight jar. Chop the celery and store it in a container. Toast and chop the nuts. When you’re ready to serve, simply chop the apple and toss everything together. This ensures maximum crispness.
5. Get Creative with Add-Ins: This salad is a fantastic base for experimentation. Consider adding:
   • Dried Fruit: A handful of dried cranberries or cherries adds a chewy texture and a concentrated burst of sweetness.
   • Cheese: Crumbled blue cheese or gorgonzola offers a bold, pungent, and salty kick that pairs wonderfully with apples and walnuts. Crumbled feta is a milder, briny alternative.
   • Grapes: Halved red or green grapes can be used alongside or in place of the apple for a different kind of juicy sweetness.

FAQ Section

1. How do I keep my apples from turning brown?
The acid in the freshly squeezed lemon juice in the dressing is the key! To be extra cautious, you can toss the freshly chopped apples with a little extra lemon juice in a separate bowl before adding them to the main mixture. Adding the apples to the dressing promptly is the most effective method.

2. Can I make this salad a day ahead of time?
While you can, it is best served fresh for optimal crunch. If you make it completely the day before, the celery and apples will release water, which can thin out the dressing and soften the ingredients. The best approach for making it ahead is to follow Tip #4: prepare the dressing, celery, and toasted nuts separately, then combine them with freshly chopped apple just before you plan to serve.

3. What can I use instead of mayonnaise?
For a lighter, tangier version, you can substitute part or all of the mayonnaise with full-fat plain Greek yogurt. A 50/50 split of mayo and Greek yogurt is a great way to reduce calories while maintaining a creamy texture. You could also use a high-quality crème fraîche for a rich, tangy European-style dressing.

4. My celery always seems so stringy. Is there a way to avoid that?
Yes! First, choose the inner, paler, more tender stalks from the celery heart. Second, as mentioned in the tips, you can use a vegetable peeler to shave off the fibrous strings from the outer side of the stalk. Finally, slicing the celery thinly on a diagonal (bias cut) helps break up those fibers, making them less noticeable.

5. I have a nut allergy. What can I use instead of walnuts?
For a similar crunch without nuts, you can use toasted seeds! Roasted and salted sunflower seeds or pumpkin seeds (pepitas) are excellent substitutes. They provide that necessary toasty, crunchy element. You could also add a handful of crispy roasted chickpeas for a different but equally delicious texture.

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