Curried Apple-Walnut Salad
Submitted by Johnnie Bu
Crisp apple and walnut salad with a light curry-lemon dressing served on Boston lettuce. A no-cook, refreshing side that mixes Red Delicious and Granny Smith for sweet-tart contrast.
YIELD
12 servingsPREP
25 minCOOK
0 minREADY
25 minTwo kinds of apples do the heavy lifting here: sweet Red Delicious and tart Granny Smith, sliced thin with their skins on for color and crunch.
A lemony curry dressing with diced celery and chopped walnuts adds earthy warmth and nutty bite without weighing anything down.
The whole thing gets assembled on a bed of tender Boston lettuce leaves, making it as pretty as a composed restaurant salad but with about five minutes of actual effort.
No cooking, no mayo, no fuss. Just bright, clean flavors that work as a side dish or a light lunch.
Kitchen Tips
- Toss the apple slices in lemon juice immediately after cutting. They brown fast, and nothing kills the look of a composed salad like oxidized apples.
- Leave the skins on the apples. The red and green peels add visual pop and extra crunch that peeled slices just can’t deliver.
- Make the celery-walnut dressing ahead and chill it separately. The flavors deepen as they sit, and cold dressing keeps the salad crisp when you assemble it.
Ingredients
Directions
Core, halve and cut each apple into 24 slices.
Do not peel.
Combine apples and ½ C.
Lemon juice in a bowl. Toss well. Cover and chill.
Combine remaining lemon juice, celery, walnuts, salt, pepper, curry powder, water and oil in a bowl. Stir well.
Cover and chill. To serve, line a large serving platter with lettuce. Drain apples and arrange in individual servings on top of lettuce.
Spoon celery mixture around apples.
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