This Celery Salad with Apple and Walnuts is a quick and healthy side dish that's bursting with freshness. The lemon tahini dressing adds a tangy and creamy element, elevating the flavours.
You’ll love this salad served alongside richer mains such as beef and lamb, and it makes an interesting alternative to coleslaw. Make this salad go further by mixing any leftovers into another salad or stir some up with a tin of tuna or mackerel for a quick and easy lunch.
If you enjoyed the crunch and tang of the apple in this recipe, you’ll also like this dairy-free red cabbage coleslaw.
- Celery: Provides a satisfying crunch and distinctive flavour.
- Granny Smith Apple: Adds a sweet and tart contrast to the savoury elements.
- Red Onion: Offers a mild oniony flavour, crunch, and a pop of colour.
- Walnuts: Bring a rich, nutty taste and a satisfying crunch.
- Fresh Parsley: Infuses the salad with a burst of fresh herb goodness.
For the lemon tahini dressing:
- Tahini (toasted sesame seed butter)
- Fresh lemon juice
- Garlic Powder
- Mustard Powder
See recipe card for quantities.
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1. Soaking the onions helps reduce their sharpness, making them milder in flavour and easier to eat raw.
Soak your chopped onions for up to 10 minutes before draining, rinsing in cold water and draining again. Pat dry with a clean towel and finely chop further ready to add to the salad.
2. Toasting the walnuts enhances their nuttiness, so they're more aromatic and delicious. Roughly chop and then toast your walnuts for 2-3 minutes in a dry pan. Set aside until needed.
3. Make your lemon tahini vinaigrette by combining the tahini, fresh lemon juice, garlic powder, mustard powder, and salt to a bowl. Mix the ingredients to form a thick paste.
4. Gradually add small amounts of water to the dressing "paste" and stir to thin the dressing to your desired consistency.
5. Thoroughly wash the celery and remove any outer leaves (these can be stored for making homemade broth). Remove any fibrous parts from the celery stalks by snapping in two and pulling away from each stalk. Trim the ends in a similar way to remove more of the tough strands.
6. You do not need to remove the skin from the apple. Thoroughly wash the apple and then finely chop both the celery and apple.
7. Add the chopped red onion, toasted walnuts and chopped fresh parsley to the bowl.
8. Drizzle with the lemon tahini dressing and mix well to coat. Enjoy right away!
Hint: keep the rough celery ends, leaves, and fibrous strands to add to your next batch of homemade chicken broth.
Pecans or almonds can be substituted for walnuts – always dry toast first for maximum flavour!
I love to serve this fresh and crunchy salad alongside richer mains such as steak, meatballs or burgers.
Experiment with different herbs like cilantro (coriander) or mint for a unique twist.
Just a small frying pan for toasting the walnuts!
While it's best enjoyed fresh, this salad can be stored in an airtight container in the refrigerator for 2-3 days. The fresh lemon juice in the dressing will help prevent the apple from browning.
✨ Top Tip
Choose organic celery for the best flavour and texture. As well as being a healthier option with less pesticide residue, organic celery is milder and less fibrous, so will produce the best taste. Give it a try and see if you notice the difference.
Absolutely! This Celery Salad with Apple and Walnuts is vegan-friendly and full of fresh, plant-based ingredients.
Certainly, you can substitute sunflower seeds, pumpkin seeds, or your favourite seeds. I recommend toasting for maximum flavour!
Looking for other recipes like this? Try these:
Celery Salad with Apple and Walnuts
- 3 stalks celery finely chopped
- 1 granny smith apple cubed
- ¼ red onion finely chopped
- 25 g walnuts chopped
- 1 tablespoon chopped fresh parsley
- Lemon Tahini Dressing:
- 1 tablespoon tahini
- 1 tablespoon lemon juice approx. ½ lemon
- 1 tablespoon water
- ⅛ teaspoon garlic powder
- ⅛ teaspoon mustard powder
- Pinch salt
- Soak the chopped onions in a bowl of cold water for at least 10 minutes.
- Roughly chop the walnuts and toast in a dry frying pan for 2-3 minutes until fragrant and beginning to turn golden on the edges. Set aside.
- Make the vinaigrette by combining the tahini, lemon juice, garlic powder, mustard powder, and salt in a small bowl. Mix until it becomes a thick paste. Add the water gradually to thin the mixture.
- Drain the soaked onion solution and rinse under clean water again before draining and patting dry in a dish towel or paper towel. Chop the onion up further if desired.
- Remove any fibre from the celery by snapping it in half and pulling away. Chop the celery, fresh parsley, and cube the apples (leave skin on).
- In a bowl, add the celery, apple, red onion, parsley, toasted walnuts, and lemon tahini dressing. Mix well to coat.
- Enjoy immediately.