Ingredients
Scale
- 6 large crisp apples (a mix of Granny Smith and Honeycrisp works best), cubed
- 3 cups red seedless grapes, halved
- 2 cups celery, thinly sliced
- 1.5 cups walnut halves, toasted
- 1 cup high-quality mayonnaise
- 1/2 cup plain Greek yogurt (for a lighter tang)
- 2 tablespoons fresh lemon juice
- 1 tablespoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh parsley or mint for garnish
- Large Bibb lettuce leaves for serving (optional)
Instructions
- Wash all your produce thoroughly. Leave the skins on the apples for extra color and nutrition, then core and chop them into bite-sized half-inch cubes. Immediately toss the apple cubes in a large mixing bowl with the lemon juice; this prevents them from turning brown. Slice the celery into thin crescents and halve the grapes. Add the celery and grapes to the bowl with the apples.
- In a separate medium-sized bowl, combine the mayonnaise, Greek yogurt, honey, salt, and black pepper. Whisk the mixture until it is completely smooth and creamy. Taste the dressing—if you prefer it sweeter, add a tiny bit more honey; if you like it zingier, a splash more lemon juice does the trick. Using yogurt alongside the mayo keeps the dressing light and prevents it from feeling too heavy when served in large portions.
- Pour the dressing over the fruit and celery mixture. Use a large spatula to gently fold everything together until every piece of fruit is evenly coated. If you have time, toast the walnuts in a dry pan over medium heat for 3 to 5 minutes until they are fragrant. Let them cool slightly before folding them into the salad. Reserving the nuts until just before serving ensures they stay crunchy.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This chilling time allows the flavors to develop and the dressing to thicken slightly. When you are ready to serve the crowd, give it one final gentle toss. You can serve it directly from a large decorative bowl or arrange it on a platter lined with fresh lettuce leaves. Garnish with a sprinkle of fresh herbs for a pop of green.
- Cook Time: 20 minutes