Ever served a salad that actually made someone ask for seconds? This creamy apple and celery salad does exactly that — it’s crisp, refreshing, and so surprisingly delicious that even the skeptics at your table will come around.

I first tried a version of this salad at a Turkish friend’s house years ago, and honestly, I was skeptical. Celery?

In a creamy yogurt dressing? But one bite and I was completely hooked.

The tart green apple and crunchy celery pair so beautifully with the thick, garlicky yogurt sauce and those earthy ground walnuts. It’s the kind of dish that feels fancy but takes about ten minutes to throw together.

What I love most is how versatile it is. You can serve it as a light appetizer before dinner, pack it for lunch, or set it out alongside a spread of dishes when friends come over.

It’s wholesome, refreshing, and only about 250 calories for a generous serving. If you’ve been in a salad rut, this one breaks the cycle beautifully.

What Is Turkish Apple Celery Salad?

This type of salad — known as “kereviz salatası” in Turkish cuisine — is a classic meze dish made with grated celery root or stalks, fresh apple, and a tangy yogurt-based dressing. It’s a staple on Turkish tables, especially during the cooler months when celery is at its best.

The combination of fruit, vegetable, and creamy dressing might sound unusual if you’re used to leafy green salads, but trust me, it works wonderfully.

Unlike heavy mayo-based salads, this version keeps things light with thick yogurt as the base. Ground walnuts add richness and a subtle nuttiness, while a clove of garlic gives the dressing just enough kick without overwhelming the fresh produce.

It’s one of those dishes that tastes like you put in way more effort than you actually did.

Why You’ll Love This Easy Healthy Salad

This recipe checks so many boxes. It comes together in ten minutes flat, uses ingredients you can grab at any grocery store, and requires zero cooking.

On busy weeknights or when you need something fresh on the table fast, it’s a lifesaver.

It’s also genuinely nourishing. The yogurt brings protein and probiotics, the walnuts add healthy fats and omega-3s, and both apple and celery deliver fiber and crunch.

If you’re watching your calories or just trying to eat more whole foods, this salad fits right in. I love pairing it with something heartier like my beef shawarma recipe for a balanced, satisfying meal.

And here’s the thing — it actually gets better after a short rest in the fridge. The flavors meld, the dressing thickens slightly, and every bite becomes more cohesive.

It’s the perfect make-ahead dish for meal prep or entertaining.

Tips for Making the Best Apple Celery Salad

Work quickly once you start grating. Both apple and celery oxidize and brown fast once they’re cut open.

Grate them straight into the yogurt mixture rather than letting them sit exposed on a cutting board. The yogurt and olive oil coat everything and help slow down browning, but speed is your friend here.

Use thick yogurt for the dressing. If you only have regular plain yogurt that’s a bit runny, strain it through a cheesecloth or fine mesh strainer for about 15 minutes before using.

You want the dressing to cling to the grated ingredients, not pool at the bottom of the bowl. Greek yogurt works perfectly as a shortcut.

Don’t skip the resting time in the refrigerator. Even 15 to 20 minutes makes a difference.

The salt draws out a little moisture from the celery and apple, which blends into the yogurt and creates a more unified flavor. I usually prep it, stick it in the fridge, and then work on the rest of dinner.

As for the walnuts, grinding them finely is key. You don’t want big chunky pieces — you want a sandy, almost meal-like texture that dissolves into the dressing and adds body without grittiness.

A quick pulse in a food processor or a few minutes with a mortar and pestle does the trick.

How to Serve This Creamy Celery and Apple Salad

This salad shines as a chilled appetizer or side dish. In Turkish cuisine, it’s commonly served as part of a meze spread alongside other small dishes.

At home, I love setting it out with warm pita bread, some olives, and a few dips. It’s also wonderful next to grilled meats or roasted chicken.

For a light lunch, I’ll serve a generous portion with some crusty bread on the side. If you want to make it more of a full meal, try pairing it with a protein-packed dish like this high-protein tuna tzatziki pasta salad.

The flavors complement each other beautifully.

You can also get creative with presentation. Spoon it into small cups or ramekins for individual appetizer servings at a dinner party, or pile it onto a bed of mixed greens for a more substantial salad plate.

A drizzle of good olive oil and a sprinkle of crushed walnuts on top make it look effortlessly elegant.

Can I Add Mayonnaise to This Salad?

You absolutely can, and many people do. Traditional versions sometimes include a spoonful or two of mayo mixed into the yogurt dressing for extra richness.

Personally, I leave it out because I think it weighs down the fresh, clean flavors that make this salad so appealing. The yogurt alone provides plenty of creaminess.

But if you’re someone who loves a richer dressing, go ahead and stir in a tablespoon or two. Just taste as you go and adjust the salt accordingly.

It’s your salad — make it the way you’ll enjoy it most.

Storing Leftovers

This salad keeps well in the refrigerator for up to two days in an airtight container. The apple may soften slightly and release a bit more liquid, but the flavor is still lovely.

Give it a quick stir before serving, and if it seems a little loose, drain off any excess liquid.

I wouldn’t recommend freezing this one — the texture of the yogurt and fresh produce doesn’t hold up well to thawing. It’s so quick to make fresh that there’s really no need to freeze it anyway.

Whip up a new batch whenever the craving hits.

If you’re meal prepping, you can grate the apple and celery and store them in lemon water in the fridge for a few hours before assembling. That keeps them crisp and bright.

Just drain and pat dry before mixing everything together.