Crisp Celery, Apple, and Toasted Seed Salad
Igor Gjozinski
3/27/2025
Updated on
5/11/2026
Public
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Classification
Category:
Salad
Cuisine:
Not specified
Difficulty:
Medium
Servings:
3
Total Weight:
332g
Time Breakdown
Preparation
30m
Total Time
30m
Nutrition
3
129
Calories
3
5.9 g
Protein
3
10.4 g
Carbs
3
8.4 g
Fat
Sugar:
4.8 g
Fiber:
3.1 g
Saturated Fat:
1.2 g
Unsaturated Fat:
0.1 g
Trans Fat:
0 g
Cholesterol:
0 mg
Sodium:
642.6 mg
Calcium:
13.6 mg
Iron:
1.2mg
Potassium:
438.5mg
Salt:
0g
Ingredients 11
Servings:
Celery
80
Gram
11.2
0.6g
2.4g
0.1g
Apple
60
Gram
34.8
0.4g
9.0g
0.1g
Spinach fresh
100
Gram
23.0
2.9g
3.6g
0.0g
Mustard Dion
6
Gram
4.0
0.2g
0.5g
0.2g
pumpkin seed
30
Gram
170.4
9.0g
4.4g
14.4g
Fresh lemon juice
20
Gram
2.4
0.0g
0.8g
0.0g
Sunflower seeds
20
Gram
116.8
4.2g
4.0g
10.2g
Honey
6
Gram
18.2
0.0g
4.9g
0.0g
Soy sauce
4
Gram
2.1
0.3g
0.3g
0.0g
Salt
4
Gram
0.0
0.0g
0.0g
0.0g
Black pepper
optional
2
Gram
5.1
0.2g
1.3g
0.1g
Cooking Instructions
Crisp Celery, Apple, and Toasted Seed Salad
This salad is a masterclass in texture, bringing together the refreshing crunch of celery and cucumber with the tart sweetness of apple. The warm, toasted seeds and a zingy mustard-soy dressing elevate these simple ingredients into a vibrant, nutrient-packed bowl.
Ingredients
Celery: Crisp stalks, cut into 1.5 cm pieces.
Cucumber: Seeds removed to prevent sogginess, cut into 1.5 cm pieces.
Apple: A firm, tart variety works best, cut into 1.5 cm pieces.
Baby Spinach: Fresh and tender leaves.
Seeds: A mix of pumpkin and sunflower seeds.
The Dressing:
1 tsp Mustard (Dijon or yellow)
½ tsp Honey
½ tsp Salt
A pinch of Black Pepper
1 tsp Soy Sauce
Juice of ½ small Lemon
Instructions
1. Prep the Base
Cut the celery and apple into uniform 1.5 cm pieces. For the cucumber, slice it in half lengthwise and use a spoon to scrape out the watery seed center before cutting it into pieces. This keeps the salad crisp for longer. Place them all in a large mixing bowl.
2. Add the Greens
Add a generous handful of fresh baby spinach to the bowl with your chopped ingredients.
3. Toast the Seeds
In a skillet over medium-high heat, toss the pumpkin and sunflower seeds. Toast them for 4–6 minutes, stirring occasionally, until they become fragrant and slightly golden. Remove from the heat and let them cool completely to maintain their crunch.
4. Whisk the Dressing
In a small bowl, combine the mustard, salt, honey, lemon juice, soy sauce, and pepper. Whisk vigorously until the dressing is emulsified and smooth. The soy sauce adds a subtle savory depth that balances the honey and lemon.
5. Assemble
Pour the dressing over the salad and mix well, ensuring the spinach and fruit are evenly coated.
6. Final Touch
Just before serving, scatter the cooled, toasted seeds over the top. This ensures they stay perfectly crunchy until the first bite.