Celery Salad with Apple and Walnuts

Ingredients

• 3 stalkscelery, finely chopped
• 1Granny Smith apple, cubed
• 1/4red onion, finely chopped
• 25 gwalnuts, chopped
• 1 tablespoonfresh parsley, chopped
• 1 tablespoontahini
• 1 tablespoonlemon juice
• 1 tablespoonwater
• 1/8 teaspoongarlic powder
• 1/8 teaspoonmustard powder
• Pinchsalt

Instructions

1. 1

   Soak the onion

   Place the chopped red onion in cold water for 10 minutes to soften its sharpness.

2. 2

   Toast the walnuts

   Toast the roughly chopped walnuts in a dry frying pan over medium heat for 2–3 minutes, until fragrant.

3. 3

   Mix the dressing

   In a small bowl, stir together the tahini, lemon juice, garlic powder, mustard powder and salt until thick. Add the water gradually until the dressing reaches your preferred consistency.

4. 4

   Drain the onion

   Drain and rinse the soaked onion, then pat it dry.

5. 5

   Prepare the produce

   Cut the celery into small pieces, cube the apple with its skin on, and chop the parsley.

6. 6

   Toss the salad

   Put the celery, apple, drained onion, parsley, toasted walnuts and dressing in a mixing bowl. Toss gently to combine.

7. 7

   Serve straight away

   Serve immediately for the best freshness.

What is celery salad with apple and walnuts?

This American-style salad brings together crunchy celery, tart apple, toasted walnuts and a creamy, citrusy dressing. Its appeal is the contrast between crisp fruit and vegetables, nutty richness and tangy lemon.

Soaking the red onion takes the edge off its flavour, while tahini gives the dressing body without overpowering the fresh ingredients.

Nutrition and macros by portion

The nutrition label shows one serving as written: 200 calories, 5g protein, 18g carbs, 14g fat.

The apple supplies most of the carbohydrates, while the walnuts and tahini contribute much of the fat; the nuts and tahini also provide some protein. Pair a serving with a protein-rich main and, if desired, another vegetable to make a more balanced plate.

Why soak the onion?

Cold water: a 10-minute soak mellows the chopped onion while keeping its bite and crunch.

Dry well: rinse and pat the onion dry before adding it so excess water does not thin the dressing.

Getting the dressing right

Thick at first: tahini and lemon juice can seize into a dense paste when mixed, so this is expected.

Add water gradually: stir it in a little at a time until the dressing is loose enough to coat the salad. The recipe gives 1 tablespoon of water, which you can add progressively.

Toasting the walnuts

Use a dry pan over medium heat and keep the walnuts moving or check them often during their 2–3 minutes on the hob. Take them off as soon as they smell fragrant, as they can catch quickly.

Let them cool briefly before tossing them through the salad to preserve the crisp celery and apple.

Keeping the crunch

Apple: leave the skin on as directed and cube it shortly before serving to keep the pieces fresh and firm.

Gentle tossing: combine the salad lightly so the apple stays intact and the dressing is distributed without crushing the ingredients.

Serving ideas

Serve the salad straight away as a side with a simple main, or enjoy it as a light lunch. Its crisp, tart character also pairs well with a meal that has warm or savoury elements.

For a more substantial plate, serve it alongside a source of protein; keep the salad itself as written for its balance of crunch, fruit and nuts.

Recipe notes & tips

• Chop the celery into pieces of similar size so each forkful is easy to eat.
• Add the water to the tahini dressing gradually to control its thickness.
• Toast the walnuts just until fragrant and keep a close eye on the pan.
• Pat the soaked onion dry before mixing it into the salad.
• Prepare and dress the salad just before serving to retain its crunch.

Variations

• Use another apple: Choose a crisp apple with a balance of sweetness and tartness.
• Add extra herbs: Stir in a little more chopped parsley for a stronger herbal note.
• Boost the lemon: Add a little more lemon juice for a sharper dressing.
• Change the nuts: Substitute another chopped nut, toasted in a dry pan until fragrant.
• Make it milder: Leave out the red onion if you prefer a gentler flavour.

Common mistakes to avoid

• Skipping the soak: The onion can taste sharp; soak it in cold water for 10 minutes.
• Wet onion: Excess water can thin the dressing; rinse and pat the onion dry.
• Over-toasting walnuts: They can burn quickly; toast over medium heat and remove them when fragrant.
• Adding water all at once: The dressing may become too thin; incorporate the tablespoon gradually.
• Dressing too early: The salad can lose its fresh crunch; toss it just before serving.

How to store

For the best texture, serve the salad immediately. If needed, refrigerate leftovers in an airtight container and eat within 1 day; the apple and celery may soften, and the salad is best served cold rather than reheated.

Frequently asked questions