Apple Carrot Fresh Salad (Printer-Friendly Version)
Crisp apples and carrots tossed in a bright lemon-maple dressing for a fresh, crunchy side.
# What You'll Need:
→ Fruits
01 -
1 medium Honeycrisp apple, julienned
02 -
1 medium Granny Smith apple, julienned
→ Vegetables
03 -
2 medium carrots, julienned
04 -
2 tablespoons fresh parsley, chopped
→ Dressing
05 -
1 tablespoon fresh lemon juice
06 -
1 teaspoon lemon zest
07 -
2 tablespoons olive oil
08 -
1 tablespoon pure maple syrup
09 -
½ teaspoon Dijon mustard
10 -
Pinch of sea salt
11 -
Pinch of freshly ground black pepper
# Steps to Follow:
01 -
Julienne the Honeycrisp and Granny Smith apples with skin intact and immediately toss them in lemon juice to prevent browning. Julienne the carrots to match the apples in size.
02 -
Whisk together olive oil, maple syrup, Dijon mustard, lemon zest, sea salt, and black pepper in a small bowl until fully emulsified.
03 -
In a large bowl, gently mix julienned apples, carrots, and chopped parsley. Drizzle dressing evenly over and toss gently to coat without bruising the apples.
04 -
Transfer salad to a serving dish and optionally garnish with extra parsley or thin apple slices.
# Additional Tips:
01 -
Add dressing just before serving to maintain crispness of apples and carrots.
02 -
Chill apples and carrots beforehand to enhance crunch.
03 -
Use a mandoline or precise knife skills to achieve uniform julienne cuts.