Orchard Crunch Salad with Creamy Dill Dressing
A crisp, refreshing blend of sweet apples, juicy grapes, and earthy walnuts, tied together with a tangy, herb-infused yogurt dressing. Inspired by DASH diet principles, this recipe uses non-fat Greek yogurt and naturally flavorful ingredients to keep sodium low and saturated fats minimal, all while maintaining a rich, satisfying texture.
Servings 6 (Serving size: ~1 ¼ cups)
Calories 306kcal
Ingredients
For the Salad
- 1 ½ cups raw walnut halves unsalted
- 3 medium sweet-crisp apples such as Gala or Fuji, cored and diced
- 3 cups thinly sliced celery about 5–6 ribs
- 1 ½ cups red seedless grapes halved
- ⅓ cup finely chopped fresh dill
- ⅓ cup snipped fresh chives
For the Dressing
- ⅓ cup non-fat strained plain Greek yogurt
- 3 tablespoons avocado oil mayonnaise or light mayonnaise
- 2 tablespoons fresh lemon juice
- 1 teaspoon fresh lemon zest approx. ½ lemon
- 2 teaspoons maple syrup
- ¼ teaspoon smoked paprika
- Freshly ground black pepper to taste
For Garnish
- Reserved celery leaves
- Extra fresh dill sprigs
Instructions
- Toast the Walnuts: Preheat your oven to 325°F (160°C). Spread the walnut halves on a small rimmed baking sheet. Toast for 8–10 minutes, shaking the pan halfway through, until fragrant and slightly darker. Remove from the oven. While still warm, toss with the smoked paprika. Set aside to cool completely, then roughly chop.
- Prepare Produce: While the nuts cool, dice the apples into ½-inch pieces. Slice the celery ribs thinly on a bias, reserving the tender inner leaves for garnish. Halve the grapes. Combine the apples, celery, and grapes in a wide mixing bowl.
- Add Fresh Herbs: Add the chopped dill and snipped chives to the fruit and vegetable mixture.
- Make the Dressing: In a small bowl, whisk together the non-fat Greek yogurt, avocado oil mayonnaise, fresh lemon juice, lemon zest, and maple syrup until smooth and creamy.
- Combine: Pour the dressing over the salad mixture. Add the cooled, chopped walnuts. Using a spatula, gently fold everything together until evenly coated.
- Season and Serve: Season with several generous grinds of black pepper and give it a final gentle fold. Transfer to a serving platter and garnish with the reserved celery leaves and fresh dill sprigs.
Notes
- Reducing Saturated Fat: This version specifically utilizes non-fat Greek yogurt and relies on the healthy polyunsaturated fats found in walnuts and avocado oil mayonnaise to create creaminess without excess saturated fat.
- Flavor Tip: The addition of fresh lemon zest provides a "salty" sensation on the palate without adding actual sodium.
- Storage: Best served immediately to maintain the crunch of the walnuts and crispness of the apples. Leftovers can be stored in an airtight container in the refrigerator for up to 24 hours.
- Calories: 306 kcal
- Total Fat: 22 g
- Saturated Fat: 2.3 g
- Sodium: 92 mg
- Potassium: 427 mg
- Total Carbohydrates: 26 g
- Dietary Fiber: 5 g
- Sugars: 18.5 g (Includes 2g Added Sugars)
- Protein: 6 g
- Calcium: 65 mg
- Magnesium: 48 mg