Green Apple and Celery Salad with Dill
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This crisp and refreshing celery salad with apples, cucumbers, and dill is the perfect balance of crunch and flavor—an easy, vibrant dish that’s sure to brighten up any meal.
This crunchy and refreshing celery salad with apples, cucumbers, and dill comes from chef Alex Guarnaschelli of the NYC restaurant Butter. I’m a big fan of her recipes and cookbooks (if you haven’t made her sheet-pan blackened salmon with garlicky kale, you’re seriously missing out!), so when she shared this easy recipe on her Instagram, I had to give it a try. Not only did I love it, but I also picked up a new trick—peeling celery! Guarnaschelli peels it like you would a carrot, which takes no time at all and completely gets rid of that fibrous, stringy texture. The result? Crunchy, crisp, yet delicate celery. Give it a try!
What You’ll Need To Make Green Apple and Celery Salad with Dill
Step-by-Step Instructions
Begin by peeling the celery. Simply use a vegetable peeler to lightly peel off the outer layer from the rounded side of the celery ribs.
Dice the celery, cucumber, and apple; zest and juice the lemon; and chop the dill.
Next, in a large bowl, combine all of the ingredients.
Toss until evenly combined. Taste and adjust seasoning, if necessary.
Serve the salad cold.
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Green Apple and Celery Salad with Dill
This crisp and refreshing celery salad with apples, cucumbers, and dill is the perfect balance of crunch and flavor—an easy, vibrant dish that’s sure to brighten up any meal.
Ingredients
- 8 large celery ribs, peeled and thinly sliced (about 4 cups; see note)
- 1 green apple, peeled and diced
- ½ English cucumber, seeded and diced
- ¼ cup finely chopped fresh dill
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon lemon zest, from 1 lemon
- 2 tablespoons lemon juice, from 1 lemon
Instructions
- In a large bowl, toss together all of the ingredients until evenly combined. Taste and adjust seasoning, if necessary. Serve cold.
- Note: To peel the celery, use a vegetable peeler to lightly peel off the outer layer from the rounded side of the celery ribs.
Nutrition Information
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- Per serving (6 servings)
- Calories: 79
- Fat: 5 g
- Saturated fat: 1 g
- Carbohydrates: 9 g
- Sugar: 5 g
- Fiber: 2 g
- Protein: 1 g
- Sodium: 365 mg
- Cholesterol: 0 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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Made this tonight and really enjoyed. It’s light and crispy! Thank you…
Made this tonight and really enjoyed. It’s light and crispy! Thank you…
Hi!
How far in advance could you make this salad? Thanks! Perhaps the day before?
Hi Samantha, the salad keeps well, but I would prepare it on the same day if possible (several hours ahead is fine). Enjoy!
Made a double batch for a Fall harvest themed garden party. It was very well received. I was a bit skeptical as raw celery is not one of my favorites but the mix of apples, cucumbers, dill and the light dressing elevated the celery.
It’s February in Maine right now, with a few 45 degree days and sunshine leading into a snowstorm and low 20’s, I’m aching for summer and THIS SALAD IS SUMMER. Something about the dill makes you go “ahhhh, refreshing”. Simple, inexpensive and green ingredients. Don’t skip the fresh dill!
Made this salad, wow! Simple ingredients but packed with flavour and crunch, a great side for anytime of the year, even winter here in Canada 🇨🇦. I’ll be making this often and already passed along to friends and family, rave reviews. Summer rotation for sure!
We have been snowed in, but I had all the ingredients for this recipe except fresh dill. It was delicious even made with dried dill weed. Thank you, Jen, for another winner!
Can we eliminate or substitute the sugar? Everything has sugar these days and I am doing my best to eat well and ‘almost’ eliminate sugar.
thank you
Hi Cathleen, If you have a sugar substitute you like to use, I’d go with that. If not, if you’re open to reducing it that would work — you can eliminate it — it will just make the salad more tart. Please LMK how it turns out if you make it!
I would use maple syrup instead of sugar.
I am obsessed!! have made this 2x a week for last few weeks since I discovered this recipe! I didn’t bother with the zest just added more lemon to taste and threw in some dried cranberries- omg yum!