Crunchy Celery Salad With Apple and Walnut (no Mayo)

A crisp, bright side for weeknights and picnics—lemon-Dijon vinaigrette, 15-minute prep, no mayo, dairy-free, and meal-prep friendly.

Most salads are background noise. This one is all crunch, all flavor, zero baggage. Sweet-tart apple, toasty walnuts, and razor-thin celery snap together under a zippy lemon-Dijon vinaigrette. It’s fast, heat-proof, and looks fancy without trying. Want a side that steals the show and actually earns a second bite? This is it.

What Makes This Recipe Awesome

• Unreal crunch factor: Thin-sliced celery and crisp apple make every bite snap—in a good way.
• No mayo, no meltdown: The lemon-Dijon vinaigrette stays fresh at room temp, so it’s picnic and potluck safe.
• 15 minutes, start to finish: Minimal chopping, zero fuss, maximum payoff.
• Balanced flavors: Bright acid, a hint of sweetness, and nutty depth keep it interesting.
• Light but satisfying: Walnuts add protein and healthy fats so it actually fills you up.
• Budget-friendly produce: Celery + apples = affordable, accessible, and available year-round.
• Dairy-free and gluten-free: Clean and crowd-friendly without sacrificing taste (FYI, easy to tweak too).

Ingredients

Ready in: 15 minutes | Serves: 4 as a side

For the Salad

• 6–7 celery stalks, thinly sliced on the bias (about 3 cups)
• 1 large crisp apple (Honeycrisp, Pink Lady, or Fuji), cored and cut into thin matchsticks
• 3/4 cup walnut halves, toasted and roughly chopped
• 1/4 small red onion, very thinly sliced (about 1/3 cup)
• 1/4 cup fresh parsley leaves, roughly chopped
• Optional: 2 tbsp golden raisins or dried cranberries for sweetness

For the Lemon-Dijon Vinaigrette

• 3 tbsp extra-virgin olive oil
• 2 tbsp fresh lemon juice (plus more to taste)
• 1 tsp Dijon mustard
• 1 tsp honey or maple syrup
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper
• Optional: 1 tsp apple cider vinegar for extra tang

The Method – Instructions

1. Toast the walnuts: Heat a dry skillet over medium. Add walnuts and toast, stirring, until fragrant and slightly darker, about 3–4 minutes. Transfer to a plate to cool.
2. Make it ultra-crunchy (pro tip): If you have time, soak sliced celery in ice water for 5 minutes, then drain and pat dry. This boosts the snap.
3. Whisk the vinaigrette: In a small bowl, whisk olive oil, lemon juice, Dijon, honey, salt, and pepper until emulsified. Taste and adjust—add a pinch more salt or a splash of vinegar if you want it punchier.
4. Prep the apple: Cut the apple into thin matchsticks (or small cubes). If you’re not tossing right away, splash with a little lemon juice to prevent browning.
5. Combine the salad: In a large bowl, add celery, apple, red onion, parsley, and cooled walnuts (reserve a few for garnish if you want). Add raisins if using.
6. Dress and toss: Pour about two-thirds of the vinaigrette over the salad. Toss gently until everything glistens. Add more dressing to taste; you don’t want puddles at the bottom.
7. Season and finish: Taste and adjust salt, pepper, and lemon. The flavors should be bright, slightly sweet, and balanced.
8. Serve: Transfer to a platter or bowl. Top with remaining walnuts and a few parsley leaves. Serve immediately or let it sit 5–10 minutes to mingle.

Preservation Guide

• Short-term storage: Dressed salad keeps in an airtight container in the fridge for up to 2 days. The celery stays crisp; the apple softens slightly but still tastes great.
• Best make-ahead strategy: Store components separately—celery/onion/parsley together, apple in a container with 1 tsp lemon juice, walnuts separate, dressing in a jar. Assemble just before serving.
• Transport tips: For picnics, pack dressing and nuts separately. Toss on-site so it doesn’t get soggy.
• Freezing: Don’t. Raw apples and celery turn mealy after thawing.
• Leftover refresh: Add a squeeze of lemon and a pinch of salt right before serving leftovers to wake it up.

Benefits of This Recipe

• Heat-proof and mayo-free: Perfect for outdoor events, potlucks, and work lunches.
• Nutrient-dense: Fiber from celery and apple; healthy fats and plant protein from walnuts.
• Weeknight-ready: 15 minutes, one bowl, minimal cleanup. Your future self says thanks.
• Budget-conscious: Everyday produce and pantry staples deliver big flavor.
• Customizable: Easy to tweak for vegan, nut-free, or extra-protein versions.
• Year-round appeal: Crisp and refreshing in summer, but cozy enough for fall spreads.

Pitfalls to Watch Out For

• Chunky cuts: Thick celery and big apple wedges kill the texture. Slice thin for that addictive crunch.
• Overdressing: You want a glossy coat, not a vinaigrette bath. Add dressing gradually and stop when it shines.
• Unseasoned salad: Under-salt = flat flavor. Taste and finish with a pinch of salt and a squeeze of lemon.
• Stale nuts: Old walnuts taste bitter. Toast fresh ones for max aroma and sweetness.
• Browning apples: If you’re prepping early, toss apple with lemon juice. It’s a 10-second insurance policy.
• Too tart or too sweet: Balance is king. If it’s sharp, add a drizzle of honey. If it’s sweet, add another pop of lemon or vinegar.

Recipe Variations

• Mediterranean twist: Add chopped dill, mint, and a pinch of sumac. Swap walnuts for toasted almonds.
• Autumn harvest: Use pears instead of apples; add dried cranberries and pumpkin seeds.
• Protein boost: Fold in 1 cup cooked chickpeas or sliced grilled chicken. Adjust salt to taste.
• Spicy kick: Add red pepper flakes or a few dashes of hot honey to the vinaigrette.
• Nut-free crunch: Swap walnuts for roasted sunflower or pumpkin seeds; keep the toast step for flavor.
• Herb-forward: Double the parsley and add chives. Bright, fresh, and very green.
• Tahini-lemon dressing: Whisk 2 tbsp tahini with lemon juice, a splash of water, Dijon, and olive oil for a creamy (still mayo-free) vibe.
• If not dairy-free: Crumble in a little feta or blue cheese for tangy richness (IMO, optional but fun).

FAQ

What apples work best for this salad?

Crisp, sweet-tart apples hold up best. Honeycrisp, Pink Lady, or Fuji deliver the crunch and flavor you want without turning mushy. Avoid mealy varieties.

Can I make this salad ahead of time?

Yes—prep components up to 24 hours in advance and store separately. Toss with dressing and nuts just before serving for peak crunch. If fully dressed, it still tastes good for up to 2 days.

How do I keep the apples from browning?

Toss cut apples with 1–2 teaspoons of lemon juice and a splash of water. You can also use a mix of lemon juice and apple cider vinegar for extra tang.

Can I use pecans instead of walnuts?

Absolutely. Pecans, almonds, or hazelnuts all work. Just toast them briefly to amplify flavor and keep the crunch game strong.

Is there a way to make it oil-free?

Yes. Blend 2 tablespoons tahini with lemon juice, Dijon, water, and a touch of maple to create a creamy, oil-free dressing. Season generously so it sings.

What proteins pair well with this salad?

Grilled chicken, seared tofu, chickpeas, or flaked tuna make it a full meal. Keep the dressing bright so it cuts through richer proteins.

Can I use lime or vinegar instead of lemon?

Yes. Apple cider vinegar or white wine vinegar both work nicely. Lime gives a different vibe—still tasty, just a little sharper and more tropical.

How do I slice the celery for max crunch?

Cut on a diagonal (bias) into very thin slices, about 1/8 inch. A quick ice-water dunk for five minutes takes it from crunchy to shatter-crisp, TBH.

Will kids like this?

Many do! Keep onions light, add a few raisins, and go easy on the mustard if needed. The sweet-tart apples help win them over.

In Conclusion

This salad hits that rare sweet spot: fast, fresh, and ridiculously crunchy with zero mayo drama. It’s weeknight-easy, potluck-proof, and endlessly tweakable. Make it once and watch it quietly replace your “just okay” side dish—because why settle when you can serve a certified crowd-pleaser?