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Apple, celery and walnut salad with apple cider vinaigrette

Jill Dupleix
Jill Dupleix

Apple cider vinegar makes this crisp, crunchy and creamy salad a refreshing sidekick to a simple grill.

Bright taste: Apple, celery and walnut salad.
Bright taste: Apple, celery and walnut salad. Photo: Steven Siewert

Ingredients

2 celery stalks and leaves

2 tbsp walnuts

1 tbsp sunflower seeds

1 tbsp pumpkin seeds

1 tbsp apple cider vinegar

2 tbsp extra virgin olive or coconut oil

1 tbsp natural yoghurt

1 tbsp raw honey

1 garlic clove, crushed

1 tbsp salted capers, rinsed

sea salt and black pepper

1 green apple, unpeeled

1 crisp red apple, unpeeled

big handful watercress sprigs

 

Method

1. String the celery and finely slice, then roughly chop the celery leaves. Heat the walnuts, sunflower and pumpkin seeds in a hot, dry pan until they smell toasty.

2. Whisk the vinegar, olive oil, yoghurt, honey, garlic, capers, sea salt and pepper in a bowl.

3. To julienne the apples, slice off the cheeks, discard the cores, then slice each cheek into half-moons and slice again, lengthwise, into matchsticks.

4. Combine the apple, celery and leaves and watercress and lightly toss. Drizzle with the apple cider vinaigrette, scatter with toasted walnuts and seeds, and serve.

Main ingredient:
Apple, Nuts, Yoghurt
Cuisine:
Contemporary
Course:
Starter/Entree, Side Dish
Occasion:
Australia Day, Barbecue, Family meals, Midweek dinner, Picnic

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