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Celery Apple Pistachio Salad – Amazing Texture, 4-Star Flavor

Celery apple pistachio salad with blue cheese crumbles and toasted nuts served in a ceramic bowl with a spoon
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A crisp and tangy Celery Apple Pistachio Salad with blue cheese and toasted nuts, tossed in a bright lemon shallot vinaigrette. It’s crunchy, creamy, and full of flavor—perfect as a light lunch or side dish.

Ingredients

Scale

For the Salad:

  • 1 bunch celery (about 8–10 stalks)

  • 1 crisp tart apple (Granny Smith or Pink Lady)

  • 1/4 cup sliced almonds

  • 1/4 cup chopped pistachios

  • 3 ounces firm blue cheese, crumbled (about 1/2 cup)

  • 1/4 cup chopped curly leaf parsley

For the Dressing:

  • 1/4 cup lemon juice (from about 1½ lemons)

  • 1/4 cup minced shallot

  • 1 tablespoon honey

  • 1 teaspoon Dijon mustard

  • 1/4 cup extra virgin olive oil

  • Salt and pepper to taste

Instructions

  • Remove celery stalks from the bunch, wash thoroughly, and slice into thin 1/4-inch pieces. Add to a large salad bowl.

  • Cut the apple into matchstick-sized slices (no need to peel) and add to the bowl.

  • Toast the pistachios and almonds in a dry skillet over medium heat for 5 minutes, stirring frequently. Set aside to cool.

  • Add crumbled blue cheese and chopped parsley to the bowl with the celery and apple. Toss gently.

  • In a jar, combine lemon juice, shallot, honey, and Dijon mustard. Shake well.

  • Add olive oil to the dressing mixture and shake again until emulsified. Season with salt and pepper.

  • Drizzle dressing over the salad. Toss until everything is evenly coated.

 

  • Taste and adjust seasoning if needed. Serve immediately.

Notes

  • Swap blue cheese for feta if you prefer a milder flavor.

  • Leave the apple unpeeled for extra crunch and color.

  • Add a handful of golden raisins for a subtle sweetness.

 

  • Salad keeps well for up to 2 days in the fridge, though best served fresh.

Nutrition

Find it online: https://www.recipesloop.com/celery-apple-pistachio-salad/