I am not a dietician, but I jokingly call this Celery Salad my “digestion salad” because I feel so good after eating it.

Loaded with thinly shaved fennel, sliced celery, sliced green apple, freshly chopped Italian parsley, toasted walnuts and freshly grated parmesan cheese, this combination is hard to resist. Plus, the entire dish is tossed with a simple apple cider vinaigrette which takes this dish to the next level.

Looking for more recipes? Try my Greek Pasta Salad, Zucchini Salad, or Simple Fall Salad.

Celery Salad with Apple Cider Vinaigrette – Healthyish Foods

Ingredients Needed for Celery Salad with Apple Cider Vinaigrette

  • Dressing – Combine extra virgin olive oil, apple cider vinegar, Dijon mustard, honey, kosher salt and cracked black pepper in a mixing bowl. Whisk until well combined. Set aside.
  • Vegetables – You’ll need thinly shaved fennel bulb and thinly sliced celery for this recipe.
  • Fruit – You’ll need thinly sliced green apple for this recipe.
  • Nuts – Be sure to lightly toast your walnuts before add them to the salad. The toasting adds a depth of flavor that’s so good.
  • Herbs – Roughly chop fresh Italian parsley for this recipe. You can also save some of the fennel fronds if you desire.
  • Cheese – Add a light coating of freshly grated parmesan cheese to finish the salad.
Celery Salad with Apple Cider Vinaigrette – Healthyish Foods

How to Make Celery Salad with Apple Cider Vinaigrette

Make the Dressing

Combine extra virgin olive oil, apple cider vinegar, Dijon mustard, honey, kosher salt and cracked black pepper in a mixing bowl. Whisk until well combined. Set aside.

Toast the Walnuts

Add the walnuts to a nonstick skillet and lightly toast. Remove from the heat and set aside to cool.

Assemble the Salad

Add thinly shaved fennel bulb, thinly sliced celery, thinly sliced green apple, chopped fresh Italian parsley and toasted walnuts to a mixing bowl. Drizzle with as much or as little dressing as you desire. Toss until the salad is lightly coated in the dressing. Add a scoop of the salad to a serving dish and finish it with freshly grated parmesan cheese. Serve immediately.

How to Store

Store any undressed salad in an airtight container in the refrigerator for two to three days. However, keep in mind that the apple will begin to brown. Extra dressing should be store in a separate airtight container in the refrigerator for four to five days. Dressed salad is best enjoyed immediately.

Looking for more salad ideas? Try my Five Ingredients Simple Fall Salad.

Celery Salad with Apple Cider Vinaigrette – Healthyish Foods

Frequently Asked Questions

What other types of nut can I use?

You can use toasted pecans, pine nuts or sliced almonds.

Can I use shaved parmesan?

Yes! Shaved or grated parmesan will work well.

Can I make this ahead of time?

No! The apple will brown over time so it is best enjoyed immediately.

Other Salad Recipes to Consider Trying

Celery Salad with Apple Cider Vinaigrette – Healthyish Foods

Celery Salad with Apple Cider Vinaigrette

I am not a dietician, but I jokingly call this salad my “digestion salad” because I feel so good after eating it. Loaded with thinly shaved fennel, sliced celery, sliced green apple, freshly chopped Italian parsley, toasted walnuts and freshly grated parmesan cheese, this combination is hard to resist. Plus, the entire dish is tossed with a simple apple cider vinaigrette which takes this dish to the next level.
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Equipment

  • 2 mixing bowls
  • 1 nonstick skillet

Ingredients

Salad

  • 2-3 stalks celery, wash, remove ends, slice thin on a diagonal
  • 1 small bulb fennel, wash, remove stalks and fronds, slice thin with a mandoline
  • 1 green apple, wash, core and slice thin
  • ¼ cup parsley, roughly chop small
  • ½ cup walnuts, lightly toasted
  • 3 tablespoons parmesan cheese, divided among the salads, freshly grated

Apple Cider Vinaigrette

Instructions 

How to Make Celery Salad with Apple Cider Vinaigrette

    Make the Dressing

    • Combine extra virgin olive oil, apple cider vinegar, Dijon mustard, honey, kosher salt and cracked black pepper in a mixing bowl. Whisk until well combined. Set aside.

    Toast the Walnuts

    • Add the walnuts to a nonstick skillet and lightly toast. Remove from the heat and set aside to cool.

    Assemble the Salad

    • Add thinly shaved fennel bulb, thinly sliced celery, thinly sliced green apple, chopped fresh Italian parsley and toasted walnuts to a mixing bowl. Drizzle with as much or as little dressing as you desire.
      Toss until the salad is lightly coated in the dressing. Add a scoop of the salad to a serving dish and finish it with freshly grated parmesan cheese. Serve immediately.

    Video

    Notes

    How to Store

    Store any undressed salad in an airtight container in the refrigerator for two to three days. However, keep in mind that the apple will begin to brown. Extra dressing should be store in a separate airtight container in the refrigerator for four to five days. Dressed salad is best enjoyed immediately.

    Nutrition

    Serving: 1serving or 1/3 of the salad without dressing, Calories: 208kcal, Carbohydrates: 18g, Protein: 6g, Fat: 14g, Saturated Fat: 2g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 2g, Cholesterol: 3mg, Sodium: 146mg, Potassium: 575mg, Fiber: 6g, Sugar: 10g, Vitamin A: 721IU, Vitamin C: 20mg, Calcium: 138mg, Iron: 2mg