Ingredients
Scale
- 2 large cucumbers, thinly sliced
- 3 stalks celery, sliced
- 1 large crisp apple (such as Fuji or Granny Smith), diced
- 1/4 cup red onion, thinly sliced (optional)
- 2 tablespoons fresh dill, chopped
- 1/4 cup chopped walnuts or pecans (optional)
- For the dressing:
- 3 tablespoons olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon honey or maple syrup
- Salt and pepper to taste
Instructions
- Start by rinsing the cucumbers and apples thoroughly. Thinly slice the cucumbers and celery, then dice the apples. For added flavor, thinly slice red onions if you like more zing. Chop fresh dill for that aromatic touch.
- In a large bowl, combine the sliced cucumbers, celery, diced apples, and red onions. Add chopped dill and nuts if using. Toss gently to mix all ingredients evenly.
- In a small bowl, whisk together olive oil, apple cider vinegar, honey, salt, and pepper. Adjust seasoning according to taste.
- Pour the dressing over the salad and toss well to coat. Chill in the refrigerator for at least 30 minutes before serving to enhance the flavors and keep it crisp.
Notes
- Store leftovers in an airtight container in the refrigerator. For optimal freshness, consume within 24 hours.
- If the salad releases excess liquid, drain before serving to maintain crispness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Healthy
- Diet: Vegan, Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 120 kcal Kcal
- Sugar: 8 g
- Sodium: 50 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 0 mg
