Description
This Crunchy Apple & Carrot Salad features a refreshing blend of tart apples, crisp carrots, and red onion, all tossed in a creamy citrus dressing made with Greek yogurt, fresh orange and lemon juice, and a touch of honey. Garnished with fresh cilantro or parsley and crunchy sunflower seeds or walnuts, this salad is a perfect light and flavorful side dish or snack.
Ingredients
Scale
Salad
- 2 medium apples (preferably tart, like Granny Smith), julienned
- 2 large carrots, peeled and julienned
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh cilantro or parsley, chopped
- 1/4 cup sunflower seeds or chopped walnuts (optional, for added crunch)
Dressing
- 1/4 cup Greek yogurt
- 2 tbsp olive oil
- 1 tbsp fresh orange juice
- 1 tbsp fresh lemon juice
- 1 tsp honey or maple syrup
- 1 tsp Dijon mustard
- Salt and pepper, to taste
Instructions
- Prepare the Vegetables: Peel and julienne the carrots, then julienne the apples and slice the red onion thinly. Chop the cilantro or parsley and set aside.
- Make the Dressing: In a bowl, whisk together the Greek yogurt, olive oil, fresh orange juice, fresh lemon juice, honey or maple syrup, Dijon mustard, salt, and pepper until smooth and creamy.
- Toss the Salad: In a large bowl, combine the julienned apples, carrots, red onion, and chopped cilantro or parsley. Pour the creamy citrus dressing over the salad and toss gently until all ingredients are well coated.
- Add Crunch: Sprinkle the sunflower seeds or chopped walnuts over the salad and give it a final gentle toss to mix them in.
- Serve: Serve the salad immediately to enjoy the crisp textures and fresh flavors, or chill in the refrigerator for 10-15 minutes for a cooler option.
Notes
- Use tart apples like Granny Smith for the best flavor contrast in the salad.
- Sunflower seeds or walnuts add a delightful crunch, but you can omit them if you prefer a nut-free option.
- The salad dressing can be adjusted to taste by varying the sweetness or acidity according to preference.
- For a vegan version, substitute Greek yogurt with a plant-based yogurt alternative and use maple syrup instead of honey.
- This salad is best served fresh but can be refrigerated for up to 1 day.
