Green Apple and Celery Salad with Dill
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This crunchy and refreshing celery salad hits all the right taste notes.
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 missing out!), so when she shared this easy recipe on her Instagram back in January, I tried it. I loved the salad and also learned a new trick. Guarnachelli peels her celery like carrots, which doesn’t take much time at all and gets rid of the fibrous, stringy texture of the celery. Peeled celery is crunchy and crisp, yet delicate – try it!
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 crunchy and refreshing celery salad hits all the right taste notes.
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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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!
Good morning Jenn!
I made this amazing salad for a special friends luncheon Tuesday and to say it is delicious is putting it mildly! I prepped the veggies, except for the cucumber, the day before. We all LOVED it!!! I had it for a snack that night! 😋
Thank you for this delicious recipe and it will be on my go-to-favorite-salad recipes!
Hope you have a great weekend.
Susan
Looking for a change up on salad recipe and this was delicious. Will definitely be on the rotation. Love your receipes.
I loved this recipe!!! I did add some Feta crumbles which took it to the next level.💖
LOVE. Crunchy, tasty and surprisingly filling. I’m not a dill person so I omitted and used other fresh herbs I had on hand (parsley and thai basil). Will make again and again. Thank you!
I too peel my celery. I also peel my red peppers, if I’m not going to char and steam the skin off.
Hats off to Alex Guarnaschelli for this simple, but delicious and textured salad. Thanks for sharing the recipe.
Wow!
So light and fresh- all family members agreed that we’d never had anything like this and that this is a nice way to eat more veggies and fruit.
All the best to you and your family,
Sandra Haskin
I love this salad. It’s quick to put together, healthy, looks pretty on the plate, and a fresh taste that’s not dependent on summer ingredients. I can see pairing it with many different mains. It’s definitely going in the regular salad rotation.
Absolutely love this salad! It’s light and refreshing!
Delicious! I used a scant tsp of salt instead, a whole cucumber, and some fresh parsley in with the dill to total 1/4 cup. Served it with smoked ribs, roasted kale, and cornbread. YUM
Such an easy refreshing salad!
I used a honey crisp apple instead and used xylitol instead of sugar.
A surpringly delicious salad that I’ve been eating along side lunch & dinner all week. Sooo good!! Jenn, what’s the advantage to peeling the celery?
Glad you like it! Peeling the celery helps to get rid of the fibrous, stringy texture.
Thanks Jenn! I made a batch for a group of friends to enjoy after a hike we did today (& ahead of St Patrick’s Day) and the dish got rave reviews! Very refreshing after a warm S. Nevada day out on the trail!
I was very skeptical but this flavor combination works! A delightful salad and different from the ordinary!
Crunchy, fresh and delicious flavour combinations! I would never have thought to combine celery, green apple and cucumber. I served it with cedar planked salmon with ancho brown sugar spice rub.
This salad was more delicious than I expected. I think that the peeled apple and celery would have given it a nicer texture, but I am trying to get more fiber and I opted to not peel and it was still excellent. I did use the inner celery so it was less fibrous though. I also incorporated some of the tender leaves and they added good flavor -slight bitterness – and I loved the color variation of almost yellow. I served this with middle eastern inspired chicken meatballs and preserved lemon/harissa relish and it was a good pairing. I will definitely make this again. Thank you!
I will definitely be trying this salad, but was wondering if I could use dried dill weed instead of fresh dill?
Sure, Linda – just cut it back to about 1 tablespoon or to taste. Enjoy!
I want to make this recipe because it sounds delicious but don’t have an apple. Would it be tasty without it?
Hi Karen, Yes it will still be good; just add a bit more of the cucumber or celery.
This looks delicious. Thinking of serving it at a St Patrick’s dinner to offset some of the heavier foods. Can it be made ahead of time?
Hi Mary, It does keep well, but I would prepare it on the same day if possible (several hours ahead is fine).
This looks so refreshing! What would you suggest serving it with? Thanks!
Hi Tory. It’s good with so many things, but I particularly like it with sandwiches or grilled meats.
Jenn -I made this as soon as I saw it on Chef Guarnaschelli’s Instagram as well. Really unique and sooo delicious!!