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You can mix and match the types of apples with whatever you have on hand. Doing so brings out a more complex flavor as well as a more colorful salad.
- 4 large celery stalks, peeled, sliced ¼ inch thick on a diagonal
- 4 scallions, trimmed, thinly sliced on a steep diagonal
- 2 medium apples (such as Fuji and/or Braeburn), halved, cored, cut into ¼-inch-thick wedges
- 1 Fresno chile, very thinly sliced into rings, seeds removed
- 3 tablespoons (or more) fresh lemon juice
- Kosher salt, freshly ground pepper
- ½ cup roasted peanuts, coarsely chopped, divided
- ½ cup parsley leaves, divided
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
Soak celery and scallions in a bowl of ice water 20 minutes, which will make the celery extra crisp and encourages the scallions to curl. Drain on paper towels, then transfer to a large bowl.
Add apples, chile, and lemon juice; season with salt and pepper. Toss to combine. Taste and adjust seasoning with more salt, pepper, and lemon juice, if needed.
Add half of the peanuts, half of the parsley, and 2 Tbsp. oil; toss to combine. Top with remaining peanuts and parsley; drizzle with more oil. Chill until cold before serving, about 15 minutes.
Crunchy Celery Apple Salad
Crunchy Celery Apple Salad, a light and refreshingly simple celery salad with crisp apples, radishes, red onion, fresh parsley and mint, dried cranberries, and sunflower seeds. The perfect way to use up leftover celery!
UPDATE: This recipe was originally posted in September 2018 and was updated with new photos and instructions in October 2020.
Have you ever noticed that when celery is used in a dish the recipe always calls for “1 stalk of celery”…and then you’re stuck with a huge bunch of celery and you have no idea what to make with it? If so, I have the PERFECT salad for you.
If you're on the fence about making a salad out of celery, let me tell you the reasons you should change your mind:
- It’s crunchy.Move over sad, wilty salads. This celery, apple, and radish salad is full of texture.
- It’s easy. Simply chop vegetables, fruit, and herbs and toss with an easy vinaigrette dressing.
- It’s full of flavor. The mixture of tart celery and radishes, sweet apples and cranberries, and fresh mint and parsley combine to create a bold, fresh salad.
Ready to learn how to make this super simple, super flavorful celery apple salad? Let’s do it!
Recipe: Celery, Apple and Peanut Salad
A plant-based flavour bomb from Frankie We Salute You! in Kelowna.
This is one of a collection of A+ plant-based recipes from Brian and Christina Skinner at Kelowna's Frankie We Salute You. Check out the rest of the recipes here!
This salad is a textural flavour bomb, and one of the Skinners&rsquo all-time favourite salads. It has all of the freshness, with only a little bit of the fuss. It&rsquos also delicious with grilled tofu or tempeh if you&rsquore craving some extra plant protein. Ambrosia apples work well with this recipe, as the tartness pairs nicely with the sweetness of the dates. Serves 4.
Photo: Darren Hull
- 1 head celery
- 2 apples (ambrosia or similar), sliced and tossed in a splash of beet juice
- 4 to 5 pitted dates, sliced
- ¼ cup Szechuan peanuts (pick them up at your local Asian market)
- Handful of torn mint leaves
- Handful of torn Thai basil leaves
Tamarind lime vinaigrette
- 2 tbsp vegetable oil
- 2 cloves garlic, peeled and chopped
- 1 tbsp ginger, peeled and chopped
- ⅓ cup water
- ⅓ cup vegetable oil
- ¼ tsp chili flakes
- 1 stalk green onion
- 2 tbsp tamarind paste
- 1½ tsp salt
- 2 tbsp lime juice
- Zest of 1 lime
- 1 tbsp chopped dates
Place celery on a stable surface, hold it firmly, and peel into shavings with a potato peeler. (Discard the first shaving or two, as they tend to be stringy.) Soak shavings in ice water for minimum 30 minutes or up to 2 hours. Toss the pale green baby celery leaves in the salad too (but not the bigger dark green leaves, they&rsquore too bitter). Toss with everything else, except for dressing ingredients.
To make the dressing, place oil together with garlic and ginger in a pan over medium heat. Cook for around 2 to 4 minutes, or until it begins to gently bubble. Remove from heat and set aside to cool.
Blend garlic and ginger oil together with remaining dressing ingredients in a high-
powered blender. Blend until smooth. Dressing will keep in the fridge for 1 month.
Celery and Peanut Butter Apples
We are headed out on a road trip to Chicago! Our family loves road tripping, discovering new areas and foods and we’re here to tell you that packing your own road trip food doesn’t have to be boring (or come in a bag/box). From homemade hummus and veggie sticks to fresh fruit, there are so many easy kid friendly snacks you can take on the road with you.
Some of my favorite ways to power up and give the kids a snack that sticks is to pair apples or celery with peanut butter or whip up a batch of easy guacamole. Today we are combining celery, apples, and peanut butter for something even better. Kiss that chorus of “we’re hungry’s” good bye – at least for a little while – with celery and peanut butter apples.
Ooooh, look at that! We’re on the road in the middle of nowhere and there aren’t many places to stop for a quick snack. Good thing we have apples, peanut butter, celery, and a plastic knife. Bring. It. On. Oh yes. In case you are wondering, my laptop doubles as my prep space.
One thing that will make these snacks a little easier is the fact that I chopped up a bunch of celery for dinner salads, but an apple and a plastic knife? Not sure who’s going to win this one? Just read on and see.
What are YOUR favorite snacks to take on the road?
Here are some other recipes you may like:
Apple Cranberry Fruit Salad
For more recipe inspiration, be sure to check out these pages on It is a Keeper:
Apple Celery Salad with Walnuts and Pecorino
There are people who love celery with a passion. Others consider it just a vehicle for peanut butter. Most probably tolerate it as a crunchy textural addition to tuna salad or a passive flavoring to stuffing and soups. There are quite a few who find it boring, and then those who downright hate it. We admit that half of The Salad Lobby team fit into this latter category…until this Apple Celery Salad with Walnuts and Pecorino came along.
Whatever your sentiments are about celery, most people can agree that it rarely takes center stage in salad. Maybe it shows up as a friendly, crunchy background vegetable here and there. But who thinks of salad when they catch of glimpse of the celery in the produce section?
We at The Salad Lobby aim to change how you think about celery, starting with the Apple Celery Salad.
Because when have you ever seen the words “indulgent” and “celery” and “salad” in the same sentence? Well, now you have. Actually twice now if you read the recipe title. How about a third? This Apple Celery Salad with Walnuts and Pecorino tastes so good it seems indulgent.
When we at The Salad Lobby first tried this salad, we took a few bites and thought “Wow, this is some kind of delicious salad.”
Then we took a few bites more and said “Mmmmm” several more times. Then we finished the whole salad, licked the bowl clean, and thought, “That was so good, it was probably bad for me,” even though we had just eaten a pile of celery.
We admit the celery had a little help from sliced apple, toasted walnuts, and Pecorino cheese, but the satisfying crunch of the celery really carries the salad. A vegetable oft-relegated to soups and stuffing is now the stuff of elegance.
This is the salad to make when you want to impress your date, dinner guests, or in-laws, folks. (“You fell in love with him over celery?”)
It may also make your other half, a long-time celery opponent who only begrudgingly accepts its existence, not only love celery, but advocate for its place at the table.
Not everyone thinks of salad when they picture food that’s tasty and fun to eat… but who doesn’t love noodles? This kid-friendly dish has both! Featuring celery, edamame, and loads of other delicious ingredients, this celery recipe is great by itself or with chicken or protein of your choice.
10 Ways to Love Peanut Butter
Calling all peanut butter lovers! We’re celebrating Peanut Butter Lovers' Day and kicking off National Peanut Month by giving you 10 tummy-pleasing ways to sop up some peanutty decadence. We recommend choosing natural or homemade varieties for the truest flavor and best nutrition.
Make your own simple and delicious version of an energy bar. Peanut butter acts as the healthy glue to hold them together.
Who needs ice cream when you have the creamy goodness of peanut butter?! Perfect for a post-workout protein boost or breakfast on the go.
Melt a spoonful of PB into stir fried noodles for a silky and flavorful sauce.
Make a thick and creamy dressing without the unhealthy fats. Toss it up with fresh veggies, cooked chicken and a citrus punch.
Grilled chicken, steak, and shrimp love peanut butter too. Combine with soy sauce, brown sugar, lime and chili paste for a sweet, sour and creamy dipping sauce.
For another take on dips, mix creamy peanut butter with nonfat Greek yogurt for a light and tangy dipping sauce for strawberries, apple slices, carrot sticks or whole grain pretzels.
If you love peanut butter and chocolate, this is the munchie for you! Try to find banana chips that aren’t fried in oil to save a few calories.
A healthy and satisfying breakfast doesn’t have to be complicated or time consuming – it’s as easy as 3 ingredients.
Whisk in some peanut butter to soups and stews for a nutty flavor and unbeatable texture. Earthy vegetables like butternut squash and sweet potatoes make the best flavor combos.
Dana Angelo White, MS, RD, ATC, is a registered dietitian, certified athletic trainer and owner of Dana White Nutrition, Inc., which specializes in culinary and sports nutrition. See Dana's full bio »
Growing up my mother’s closet was always this living organism that had a life of its own. It was either clean as a whistle or so packed with stuff you could hardly get your foot in the door.
Clothes, gifts, food,…you name it, it was in there.
The closet was always on her back burner so if she had time (which having 10 kids hardly allows), she would get to organizing it.
It was her Mount Everest, both symbolically and literally when the piles got out of control.
We all knew she hid chocolate in there so we would often take on the quest to find it but would never come out victorious.
It must be inherited because I have the same struggle with my closet. I just can’t get a handle on it.
And yes, I also have chocolate in mine. I purge it every couple of months so I’m not sure how there’s anything left in there.
Last week I was having a “Does it spark joy?” episode and donated about 30 skirts to Goodwill.
I know that makes me sound like a clothes hoarder…because I am. I still have clothes from high school.
So I know this Crunchy Pea Salad sounds totally crazy and weird but I had to try it after it got rave reviews online.
Peas…I don’t hate them, but I can definitely leave them. The saltiness of the bacon, the crunch of the celery and nuts, the freshness of the peas, and the bite of the onion all work together.
It’s a pleasant surprise. Take my word on this Crunchy Pea Salad! Believe it or not this is best when you toss it together with the frozen peas. Let them thaw slightly before serving but extra cold makes it extra good!
HOW TO MAKE PEA SALAD
- In a large bowl, combine the first five ingredients. In a small bowl, mix mayonnaise and salad dressing and toss with salad. Refrigerate until serving.
HOW FAR AHEAD CAN YOU MAKE THIS
You can make this up to three days ahead of time and store in the refrigerator. To keep the bacon crispy, s tore separately and toss in before serving.
An apple celery salad isn’t new a concept, but by adding beluga lentils — one of the most fantastic lentils in the world (okay Lentilles du Puy are also a contender) – some fresh parsley and toasted walnuts, and you have one tasty salad. One that is substantial enough to have on its own for a light and healthy meal. As extra bonus, this apple celery lentil salad also holds up well if you want to take leftovers for lunch or even prepare it the night before. Though, I would just suggest holding off on the walnuts until you are ready to dive in. That way they’ll remain their delicious crunchy selves.
Just a little tip: As I often do with lentils, I make them the night before so I can throw together a quick lunch or dinner the next day. You can prepare them up to 2 days in advance. Just let the lentils cool cover and store in the refrigerator. The rest of the preparation for this salad only takes minutes!
Celery, Apple, and Peanut Salad - Recipes
Apples, peanut butter, maple syrup. just a really delicious Waldorf-type salad.
4 tbsp. peanut butter, creamy
In a large bowl, combine diced (unpeeled) apples, diced banana (mixed with a little lemon juice to keep from browning), raisins, and chopped celery.
In a small bowl, combine mayonnaise, maple syrup, and peanut butter. Mix well until smooth.
Add mayonnaise mixture to apple mixture. Mix gently to combine.
Cover well and refrigerate for at least 30 minutes. Gently stir again just before serving.
Serves 8 (1/2 cup each) Each serving is .5 protein, 1.5 carbs, 1 fat.
You could (and I have many times) add chopped peanuts or pecans or whichever nuts you'd prefer. to this salad or just on top. It's an easy and tasty way to add some protein. I've also added some cooked chopped chicken to this. Again..sooo delicious! Just make sure to count whatever extra things you use.