Description
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
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.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Tossed
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 9g
- Sodium: 420mg
- Fat: 21g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 12mg
Keywords: celery apple pistachio salad, crunchy salad, apple salad with blue cheese