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.
Servings: 3 servings
Calories: 208kcal
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
- ¼ cup extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 tablespoon honey
- pinch kosher salt to taste
- few turns cracked black pepper to taste
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