Whether prompted by thoughts of four-leaf clovers, dancing leprechauns, or budding trees and bright green lawns…the month of March and the promise of Spring spur cravings for crisp, fresh flavors…and the color green!
Flavors that not only taste like Spring… but look like Spring as well!
And there’s nothing that does this better than a beautifully composed plating of bright, leafy greens chock full of fresh flavors…beautifully hued in what else but varied tones of green to make a real statement!
Stemilt’s Granny Smith apple is the perfect partner in this Spring greens salad, offering a tart pop of fresh crunch and delicious, lemon-tinged flavor that plays beautifully with the light, lemon-parsley vinaigrette and definitely wakes the palate to the promise of the season. Thinly sliced and artfully nestled throughout the salad, these pops of bright, fruity flavor appear like luminescent ribbons…trimmed in green, delicate, pretty and perfectly delicious. Adding to this verdantly green plating are slices of celery, green onion, and brussel sprouts; bits of parsley; juicy halves of seedless green grapes and thin shavings of fennel. And to cap the crunch: chopped pistachios…the perfect pop of subtle green crunch.
Nothing marches you as happily into Spring like the crunch, color and captivating flavor of Stemilt’s Granny Smith apple…a flavor as satisfying as finding a pot of gold at the end of a rainbow!
Granny Smith Apple & Greens Salad with Sweet Lemon-Parsley Vinaigrette
Makes: 4 side salads (or 2 larger dinner salads)
While this salad tastes equally delicious tossed or composed, I recommend composing it as a plated salad if you want to optimally arrange the ribbons of Granny Smith apple. The walnut toasts (shown in photo) are spread with a dollop of mashed avocado (lightly seasoned with salt, pepper and fresh lemon, and topped with a few sprigs of microgreens).
- 1 Stemilt Granny Smith Apple, cored, quartered and thinly sliced*
- 2.5 to 3 ounces mixed baby greens (approximately ½ a 5-ounce container)
- ½ bulb fennel , thinly sliced
- 1 rib celery, thinly sliced on diagonal
- 2 large green onions, thinly sliced on diagonal
- ½ cup halved, green seedless grapes
- 3 generously sized brussel sprouts, trimmed and thinly sliced
- ¼ cup whole, fresh parsley leaves, loosely packed
- ¼ cup roughly chopped pistachios
Note: Use mandolin to slice apple quarters, lengthwise, into thin ribbons. To test thinness, apple should be pliable enough to coil and hold shape when placed among greens.
- 1 tablespoon freshly squeezed lemon juice, plus more to hold apple color (if preferred)
- 1 tablespoon apple cider vinegar
- 1 teaspoon minced fresh parsley
- 1 tablespoon honey
- pinch kosher salt
Place ribbons of Granny Smith apple on a plate and drizzle with fresh lemon juice, to keep them from browning. Set aside.
In a large bowl, gently toss mixed greens, fennel, celery, green onions, grapes, brussel sprouts, and parsley.
In a small bowl, whisk all ingredients for dressing until thoroughly combined; season with pinch of kosher salt, to taste. At this stage, you can dress and toss greens (amount of dressing will lightly dress greens) or plate greens undressed and serve dressing alongside to drizzle atop. If serving dressing alongside, you may want to double recipe to account for pour variations.
Once greens are plated, carefully coil and thread apple “ribbons” among leaves. Sprinkle each salad with chopped pistachios and serve immediately.
Nutritional Information (per side salad serving, salad only/no toasts):
Per Serving: Calories 112.5 (26.4% from fat); Fat 3.3 (sat 0.4g, poly 0.0g, mono 0.0g); Protein 2.6g; Carbohydrates 18.7g; Fiber 3.4g; Sugar 13.2g; Cholesterol 0mg; Potassium 115.2mg; Sodium 72.7mg.
Looking for more green recipe inspiration?
Download our FREE Going Green Recipe ebook for delicious apple and pear recipes inspired by the color green!
Categorized in: Recipes