Description
This refreshing Crunchy Cucumber Celery Salad with Green Apple combines crisp celery, tart Granny Smith apples, and cooling cucumber with a zesty lemon-dill dressing. Perfect as a light, healthy side dish, this salad is quick to prepare and bursting with bright, fresh flavors and satisfying crunch.
Ingredients
Scale
Salad
- 9 celery ribs, thinly sliced on a bias
- 2 green apples (Granny Smith), thinly sliced or chopped
- 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, Lucini recommended)
- 1 tsp lemon zest
- 2 tbsp fresh lemon juice
- 1/8 tsp black pepper
Instructions
- Prepare the Vegetables and Apples: Thinly slice 9 celery ribs on a bias to maximize crunch. Cut 1/2 an English cucumber into 1/4-inch half-moons. Core and thinly slice 2 green apples, preferably Granny Smith for tartness. Finely chop 1/4 cup red onion and 1/4 cup fresh dill. Combine all in a large salad bowl.
- Make the Dressing: In a small bowl, whisk together 1.5 teaspoons salt, 1/2 teaspoon sugar, 2 tablespoons extra virgin olive oil, 1 teaspoon lemon zest, 2 tablespoons freshly squeezed lemon juice, and 1/8 teaspoon black pepper until well combined and emulsified.
- Toss the Salad: Pour the dressing over the prepared vegetables, apples, and herbs. Toss gently but thoroughly to evenly coat all ingredients with the bright dressing, ensuring the salad is coated and well mixed.
- Chill and Serve: Allow the salad to sit for a few minutes to let flavors meld, or chill it slightly in the fridge before serving for a crisp, refreshing dish. Serve as a light side or a healthy snack.
Notes
- Cutting the celery ribs on a bias helps enhance the crunch and texture of the salad.
- Use Granny Smith apples for their tartness, which balances the sweetness and acidity of the dressing.
- The fresh dill adds a lovely herbal note that complements the lemon and cucumber beautifully.
- For a milder onion flavor, soak the chopped red onion in cold water for 10 minutes before adding.
- This salad is best eaten fresh but can be stored in the refrigerator for up to 1 day.
