Green Apple and Celery Salad with Dill

This deliciously crunchy celery salad with apples, cucumbers, and dill comes from chef Alex Guarnaschelli of the NYC restaurant Butter. I’m a big fan of her recipes and cookbooks (if you haven’t made her sheet-pan blackened salmon with garlicky kale, you’re missing out!), so when she shared this easy recipe on her Instagram back in January, I tried it. I loved the salad and also learned a new trick. Guarnachelli peels her celery like carrots, which doesn’t take much time at all and gets rid of the fibrous, stringy texture of the celery. Peeled celery is refreshing, crunchy, and crisp, yet delicate. Try it!

What You’ll Need To Make Green Apple and Celery Salad with Dill

Step-by-Step Instructions

Begin by peeling the celery. Simply use a vegetable peeler to lightly peel off the outer layer from the rounded side of the celery ribs.

Dice the celery, cucumber, and apple; zest and juice the lemon; and chop the dill.

Next, in a large bowl, combine all of the ingredients.

Toss until evenly combined. Taste and adjust seasoning, if necessary.

Serve the salad cold.

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