Ingredients
Scale
- 2 large cucumbers, thinly sliced
- 3 stalks of celery, sliced diagonally
- 2 crisp apples, cored and thinly sliced (preferably Fuji or Honeycrisp)
- 1/4 cup fresh lemon juice
- 2 tablespoons honey or agave syrup
- 1/4 cup chopped fresh parsley or mint
- Salt and freshly ground black pepper to taste
- Optional: 1/4 cup toasted walnuts or pecans for added crunch
Instructions
- Start by rinsing the cucumbers, celery, and apples thoroughly. Slice the cucumbers into thin rounds or half-moons, chop the celery diagonally, and slice the apples thinly, tossing them in lemon juice to prevent browning.
- In a small bowl, whisk together the lemon juice and honey. Add a pinch of salt and pepper to taste to make the dressing.
- Combine the sliced cucumbers, celery, and apples in a large mixing bowl. Drizzle the dressing over the ingredients and toss gently until evenly coated. Stir in the chopped herbs and toasted nuts if using.
- Refrigerate for at least 15 minutes before serving to allow flavors to meld and keep the salad crisp and refreshing.
Notes
- Use fresh, firm apples to maintain crunchiness.
- Add apple slices just before serving if preparing ahead to prevent browning.
- Customize with your favorite herbs or nuts for personalized flavor and texture.
- For a vegan option, substitute honey with maple syrup or agave nectar.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Healthy American
- Diet: Vegan, Gluten-Free, Vegetarian
Nutrition
- Serving Size: 1 bowl (about 1 cup)
- Calories: 80 Kcal
- Sugar: 7g
- Sodium: 55mg
- Fat: 3g
- Saturated Fat: 0.2g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg