Description
A refreshing and crunchy salad that combines the tartness of green apples with the crispness of celery and cucumber, enhanced with a zesty lemon-dill dressing. Perfect as a light side dish or a healthy snack.
Ingredients
Scale
Vegetables & Fruits
- 9 celery ribs, thinly sliced on a bias
- 2 green apples (preferably Granny Smith), sliced
- 1/2 English cucumber, cut into 1/4-inch half-moons
- 1/4 cup fresh dill, chopped
- 1/4 cup finely chopped red onion
Dressing
- 1.5 tsp salt
- 1/2 tsp sugar
- 2 tbsp olive oil (preferably extra virgin)
- 1 tsp lemon zest
- 2 tbsp freshly squeezed lemon juice
- 1/8 tsp black pepper
Instructions
- Prepare the vegetables and fruits: Thinly slice the celery ribs on a bias for optimal crunch, cut the green apples into slices ensuring you use tart varieties like Granny Smith for balance, and slice the English cucumber into 1/4-inch half-moons. Chop the dill and finely dice the red onion to prepare for the salad assembly.
- Make the dressing: In a small bowl, combine the salt, sugar, freshly squeezed lemon juice, lemon zest, and black pepper. Slowly whisk in the olive oil until the dressing emulsifies and has a slightly thickened consistency that will coat the salad ingredients nicely.
- Combine the salad: In a large mixing bowl, toss together the sliced celery, green apples, cucumber, dill, and red onion. Pour the lemon-dill dressing over the salad and mix thoroughly to ensure even coating and flavor distribution.
- Chill and serve: Let the salad sit for at least a few minutes to allow the flavors to meld. Serve chilled or at room temperature as a crisp and refreshing side dish or snack.
Notes
- For added crunch, chill the celery and cucumbers before slicing.
- Adjust sugar and lemon juice quantities according to your taste preference for sweetness or tartness.
- Use fresh dill to maintain the herbaceous aroma; dried dill will not provide the same effect.
- This salad is best consumed within a day to maintain maximum freshness and crunch.
- Optionally, add toasted nuts like walnuts or pecans for textural variety.
