Description
A refreshing and crunchy salad featuring celery, green apples, and cucumber, tossed in a zesty lemon vinaigrette.
Ingredients
Scale
- 9 celery ribs (thinly sliced on a bias for a better crunch)
- 2 green apples (preferably Granny Smith for the best tartness)
- 1/2 English cucumber (cut into 1/4-inch half-moons)
- 1/4 cup dill (finely chopped)
- 1.5 tsp salt
- 1/2 tsp sugar
- 2 tbsp olive oil (preferably Lucini extra virgin)
- 1 tsp lemon zest
- 2 tbsp lemon juice (freshly squeezed)
- 1/4 cup finely chopped red onion
- 1/8 tsp black pepper
Instructions
- Thinly slice the celery ribs on a bias to create angled cuts for maximum crunch.
- Core the green apples and slice them into thin matchsticks or small dice. Work quickly to prevent oxidization, using lemon juice to help.
- 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 for seamless assembly.
- In a small bowl, combine lemon juice, lemon zest, olive oil, salt, sugar, and black pepper, whisking vigorously until the salt and sugar dissolve and the dressing emulsifies.
- In a large bowl, combine all prepped vegetables, fruit, and dill. Pour the lemon vinaigrette over the top and toss gently to ensure even coating.
- Serve immediately while crisp and cold or chill for up to 30 minutes before serving. Toss again just before serving if made ahead.
Notes
- For the best flavor, use freshly squeezed lemon juice rather than bottled lemon juice.
- Prep vegetables in advance on a cutting board to avoid sogginess.
- Consider tossing just before serving if made ahead of time as vegetables can release liquid.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 80
- Sugar: 6g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg