Description
A refreshing and crunchy salad combining celery, green apples, and cucumbers, dressed in a bright lemon vinaigrette.
Ingredients
Scale
- 9 celery ribs (thinly sliced on a bias for a better crunch)
- 2 green apples (I use Granny Smith for the best tartness)
- 1/2 english cucumber (cut into 1/4-inch half-moons)
- 1/4 cup dill
- 1.5 tsp salt
- 1/2 tsp sugar
- 2 tbsp olive oil (I prefer Lucini extra virgin for this dressing)
- 1 tsp lemon zest
- 2 tbsp lemon juice (freshly squeezed for a brighter flavor)
- 1/4 cup finely chopped red onion
- 1/8 tsp black pepper
Instructions
- Thinly slice the celery ribs on a bias to maximize crunch.
- Core the green apples and slice them into thin matchsticks or small dice.
- Cut the cucumber into 1/4-inch half-moons and finely chop the red onion.
- Finely chop the fresh dill and prep everything on a cutting board.
- In a small bowl, combine the lemon juice, lemon zest, olive oil, salt, sugar, and black pepper. Whisk vigorously until emulsified.
- Add all the prepped vegetables, fruit, and dill to a large bowl.
- Pour the lemon vinaigrette over the salad and toss gently but thoroughly.
- Serve immediately while crisp or chill for up to 30 minutes.
- If made ahead, toss just before serving to redistribute the dressing.
Notes
- Use freshly squeezed lemon juice for a brighter flavor.
- Consider prepping ingredients in advance for quick assembly.
- The salad can be chilled before serving, but serve it crisp.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 5g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg