Green apple fruit salad with perfect dressing

Green apple salad with celery, walnuts, and lemon mustard dressing is the perfect fruit salad that is neither too sweet nor too high in carbohydrates! Check out the nutritional information to see what you think; You can use more celery if you want an even lower carb version.

This green apple salad is sort of a spicy version of the traditional Waldorf salad that’s been popular for years, but this salad is loaded with healthy celery and celery, mixed nuts, and tangy lemon. Mustard sauce. This is the perfect salad if you want a fruit salad that is not too sweet and can be a great addition to a special dinner!

And this is a salad I could definitely envision for the holidays, and after making a salad, taking a picture, and eating it out of a big bowl for lunch, I thought it would be fun to eat cranberries with low sugar content if you make it into a holiday salad. I didn’t get a picture of the dried cranberry salad, but I recommend this option if you’re making it for a special occasion.


  • freshly squeezed lemon juice, I used fresh frozen lemon juice
  • Dijon mustard
  • Monk Fruit Sweetener or sweetener of your choice
  • extra virgin olive oil
  • celery with leaves
  • Granny Smith apples
  • Salt to taste
  • Nuts
  • Totally optional, but fun low-sugar dried cranberries


Waldorf salad is a classic apple, celery, and walnut salad recipe, but usually with a mayonnaise dressing. If you like mayonnaise or want to make it a traditional Waldorf salad, I use 2T olive oil and 4T mayonnaise in the dressing.


If you don’t like nuts, I think this salad would also be delicious with pecans or almonds.


Of course, you can also make this green apple salad with red apples or make it homemade.


  1. For the dressing, combine fresh lemon juice, Dijon mustard, sweetener or Golden Monkfruit sweetener, and olive oil.
  2. Working one apple at a time, quarter the apple, peel and remove the cores, quarter crosswise, and thinly slice.
  3. Sprinkle the sliced ​​apples with a few tablespoons of the dressing mixture to prevent them from browning.

  1. Remove celery leaves from the stem and chop them finely. Slice the celery stalks.
  2. Toast the nuts in a dry frying pan over high heat for about 2 minutes or until you smell frying (popcorn smell).
  3. Coarsely chop the roasted walnuts.
  4. Add chopped celery, chopped celery, and apple/sauce and mix. Add just enough dressing to keep the salad very moist, but not too moist. (You may not need all the dressing.) Season the salad with salt.
  5. Stir the nuts into the salad and serve.
  6. This salad is not bad after being refrigerated overnight, but I don’t think it will keep longer and the salad is best made fresh.

Other fruit salads:

Vegetable salad with blueberries

Persimmon Salad

Cabbage Salad, Apple Kale Salad

This green apple salad with celery and walnuts and a lemon mustard dressing is the perfect salad for any season!


  • 2 tablespoons of freshly squeezed lemon juice
  • 2 tsp. Dijon mustard
  • 2 tsp. sweetener or Golden Monk fruit sweetener of your choice (see notes)
  • 6 tonnes of extra virgin olive oil
  • 6 large stalks of celery with leaves
  • 2 large Granny Smith apples
  • Salt to taste
  • 1/2 cup walnuts, toasted and then chopped
  • Dried kohlrabi with reduced sugar content (optional)


  1. Combine fresh lemon juice, Dijon mustard, agave nectar or sweetener, and olive oil, and set the dressing aside.
  2. Working with one apple at a time, cut the apple into quarters, remove the skin and core, cut each quarter in half crosswise, then thinly slice each quarter.
  3. Mix the chopped apples with a little seasoning when they are cut so they don’t turn brown.
  4. Toast the walnuts in a dry skillet over high heat for about 2 minutes, or until they start to smell roasted. (Toasted nuts will smell a bit like popcorn.)
  5. Wash the celery stalks and dry them with kitchen paper, making sure the stalks and leaves are dry.
  6. Cut the leaves off the stems and cut in 1/2 cup of chopped celery.
  7. Cut the stalks into thin slices to make 2-3 cups of chopped celery.
  8. Combine the chopped celery, chopped celery, and apple spice mixture and toss to combine.
  9. Add enough seasoning so that the celery and apples are well moist, but not too much. (You may not need all the spices.)
  10. Season the salad with salt to taste.
  11. Finely chop the walnuts, then add the walnuts and dried cranberries (if using) to the salad and serve.

Low Carb / Low Glycemic / South Beach Diet:

Using Golden Monkfruit sweetener or an approved sweetener, this green apple salad is suitable for phases 2 or 3 of the basic South Beach diet. You can use more celery and fewer apples for a low-carb salad, but if you control your net carbohydrates, you can eat it from time to time, even on a low-carb diet.

Find more recipes like this:

Use salad recipes for more salads like this one. Use the photo index diet type pages to find more recipes best suited to a specific diet. You can also follow Kalyn’s Kitchen on Pinterest to see all the great recipes I share there.

Historical notes for this recipe:

Green Apple Salad came out in 2010 and I’ve made it a few times since then. The recipe was last updated with new images and additional information in 2021.

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