Crunchy Apple Carrot Salad (Printable Version)
Julienned apples and carrots with celery, nuts and a creamy citrus-yogurt dressing for a bright, crunchy side.
# What You Need:
→ Salad
01 - 2 medium apples, cored and julienned (Granny Smith or Honeycrisp suggested)
02 - 2 large carrots, peeled and julienned
03 - 1 celery stalk, thinly sliced
04 - 1/2 cup walnuts or pecans, roughly chopped
05 - 1/4 cup raisins or dried cranberries
06 - 2 tablespoons fresh parsley, chopped
→ Creamy Citrus Dressing
07 - 1/3 cup plain Greek yogurt or plant-based alternative
08 - 2 tablespoons mayonnaise
09 - 2 tablespoons freshly squeezed orange juice
10 - 1 tablespoon lemon juice
11 - 1 tablespoon honey or maple syrup
12 - 1 teaspoon Dijon mustard
13 - 1/4 teaspoon salt
14 - 1/4 teaspoon black pepper
# Method:
01 - Add apples, carrots, celery, walnuts, raisins, and chopped parsley to a large mixing bowl. Gently toss to distribute evenly.
02 - In a medium bowl, thoroughly whisk Greek yogurt, mayonnaise, orange juice, lemon juice, honey, Dijon mustard, salt, and black pepper until the dressing is smooth and cohesive.
03 - Pour the creamy citrus dressing over the mixed salad ingredients and toss until all components are uniformly coated.
04 - Transfer the salad to a serving platter or bowl. Garnish with additional chopped nuts and parsley if desired. Serve immediately for optimal crunch, or refrigerate for up to one hour before serving.
# Expert Tricks:
01 -
- The zesty citrus dressing is so luscious you’ll want to drizzle it on everything.
- That perfect crunch and sweet-tangy balance quickly makes this salad disappear at any table.
02 -
- I once forgot to toss the apples in lemon juice and they browned regrettably fast.
- Letting the salad sit too long softens the crunch, so only dress it close to serving time.
03 -
- A julienne peeler is my secret shortcut—so fast and keeps fingers safe.
- Lightly toasting nuts on a dry pan intensifies flavor—don’t walk away, they can burn quick!