Celery’s crunchy stalks are a popular healthy snack. Typically, the vegetable is an add-in to salads or used as a vehicle for scooping up dip. Celery is part of the family of flowering aromatic plants which also includes carrots, parsnips, and parsley. It has a mildly herbaceous flavor, with notes of earth and grass, and a subtle bitterness. In today’s recipe, it is the star of the salad, not just an add-in.
This refreshing celery salad will be part of our Labor Day holiday gathering fare, along with some of the more traditional side dishes. The combination of celery, green apple, cucumber, and dill is bursting with crunch and flavor. With just a hint of tart sweetness from the green apple, the light and crispy freshness of the celery and cucumber shines through. We enjoy it as a side salad at gatherings and also as a salsa-esque condiment with meats or on tacos.
Green Apple & Celery Salad
Green Apple & Celery Salad (adapted from onceuponachef.com) Total Time Required: 30 Minutes, Prep Time: 30 Minutes, Makes: 4 to 6 servings
Ingredients:
- 8 large celery ribs, peeled and thinly sliced (about 4 cups)
- 1 green apple, peeled and diced
- 1/2 English cucumber, seeded and diced
- 1/4 cup finely chopped fresh dill
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon lemon zest, from 1 lemon
- 2 tablespoons lemon juice, from 1 lemon
Directions:
Using a vegetable peeler, lightly peel off the outer layer from the rounded side of the celery ribs. Thinly slice the celery and add it to a large bowl. Peel, core, and dice the apple, adding it to the bowl with the celery. Seed and dice half the English cucumber, adding it to the celery and apple. Add the salt, sugar, olive oil, lemon zest, and lemon juice to the bowl.
Prep the apple & veggies and add them to a large bowl with the rest of the ingredients.
Toss all of the ingredients together until they are evenly combined. Taste and adjust the seasoning, if necessary. Refrigerate until ready to serve. Serve cold. Store any leftovers in an airtight container in the fridge and use within 3 days.
Refrigerate until needed and serve cold.
It’s light & refreshing with a hint of Fall! ~Linda
Green Apple & Celery Salad with Dill (adapted from onceuponachef.com) Total Time Required: 30 Minutes, Prep Time: 30 Minutes, Makes: 4 to 6 servings
Ingredients:
- 8 large celery ribs, peeled and thinly sliced (about 4 cups)
- 1 green apple, peeled and diced
- 1/2 English cucumber, seeded and diced
- 1/4 cup finely chopped fresh dill
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon lemon zest, from 1 lemon
- 2 tablespoons lemon juice, from 1 lemon
Directions:
Using a vegetable peeler, lightly peel off the outer layer from the rounded side of the celery ribs. Thinly slice the celery and add it to a large bowl. Peel, core, and dice the apple, adding it to the bowl with the celery. Seed and dice half the English cucumber, adding it to the celery and apple. Add the salt, sugar, olive oil, lemon zest, and lemon juice to the bowl. Toss all of the ingredients together until they are evenly combined. Taste and adjust the seasoning, if necessary. Refrigerate until ready to serve. Serve cold. Store any leftovers in an airtight container in the fridge and use within 3 days.