Crunchy Apple Carrot Salad (Printable version)
Bright apple and carrot salad with walnuts, raisins and a creamy citrus dressing—zesty, crunchy and quick.
# What you need:
→ Salad
01 - 2 medium apples (Granny Smith or Honeycrisp), cored and julienned
02 - 2 large carrots, peeled and julienned
03 - 1 celery stalk, thinly sliced
04 - 0.5 cup walnuts or pecans, roughly chopped
05 - 0.25 cup raisins or dried cranberries
06 - 2 tablespoons fresh parsley, chopped
→ Creamy Citrus Dressing
07 - 0.33 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 - 0.25 teaspoon salt
14 - 0.25 teaspoon black pepper
# How to make it:
01 - In a large mixing bowl, gently toss together the apples, carrots, celery, walnuts, raisins, and fresh parsley until evenly mixed.
02 - In a medium bowl, whisk Greek yogurt, mayonnaise, orange juice, lemon juice, honey, Dijon mustard, salt, and black pepper until smooth and creamy.
03 - Pour the prepared dressing over the salad and toss thoroughly to ensure all ingredients are evenly coated.
04 - Transfer to a serving dish. Garnish with additional nuts and parsley if desired. Serve immediately for optimal crunch or refrigerate up to one hour before serving.
# Expert tips:
01 -
- The creamy citrus dressing wakes everything up in your bowl without weighing it down.
- It’s fuss-free, comes together in a flash, and truly tastes like sunshine on a plate.
02 -
- If you overdress the salad, it loses its delightful crunch—start with half the dressing, and only add more as needed.
- I once skipped toasting the nuts out of impatience: trust me, that extra step is totally worth it.
03 -
- Slice all your produce right before assembling to keep things extra crisp.
- A microplane grater is perfect for adding zest or finely shredding carrots without fuss.