Description
A refreshing and crunchy salad combining thinly sliced celery ribs, tart green apples, and crisp cucumber, all tossed in a tangy lemon and olive oil dressing with fresh dill and red onion. Perfect as a light side dish or a healthy snack that takes just 10 minutes to prepare.
Ingredients
Scale
Salad
- 9 celery ribs, thinly sliced on a bias
- 2 green apples (Granny Smith preferred), thinly 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 (extra virgin recommended)
- 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 to enhance the crunch, cut the green apples into thin slices or matchsticks, and slice the English cucumber into 1/4-inch half-moons. Finely chop the red onion and chop the fresh dill.
- Make the dressing: In a small bowl, combine salt, sugar, olive oil, lemon zest, lemon juice, and black pepper. Whisk until the mixture is well emulsified and the sugar is dissolved.
- Toss the salad: In a large bowl, combine the sliced celery, apples, cucumber, red onion, and dill. Pour the dressing over the salad and toss gently to ensure everything is evenly coated.
- Serve fresh: Taste and adjust seasoning if necessary. Serve the salad immediately for the best crunch and freshness. This salad pairs well with grilled dishes or as a light standalone snack.
Notes
- Granny Smith apples are preferred for their tartness, but you can substitute with other tart apple varieties.
- Slice the celery on a bias to maximize the crunchiness of the salad.
- For a slightly sweeter dressing, increase the sugar by 1/4 teaspoon as desired.
- Can be stored refrigerated for up to 4 hours, but best enjoyed fresh to keep the crisp textures.
- Use freshly squeezed lemon juice for the brightest flavor.
