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I've fallen in love with this crisp apple cucumber mix for those hot afternoons and hectic evenings. The blend of sweet apples, snappy cucumbers, and crunchy walnuts delivers a wonderful mix of textures and tastes that lifts any dinner.
I stumbled onto this combo during a blazing hot spell when I couldn't bear turning on my stove. What began as just trying to use up my farmers market buys quickly turned into something my whole family craves—even my picky nephew asks for seconds.
Ingredients
- Fresh apples: go for crunchy types like Granny Smith or Honeycrisp that won't get mushy and pack tons of flavor
- English cucumbers: they come with thinner skin and less seeds, making them ideal for salads without any unwanted bitterness
- Walnuts: they bring that must-have crunch plus good fats that turn this into something truly filling and nutritious
- Fresh lemon juice: adds that zing of acid needed to cut through the sweetness from the apples
- Pure maple syrup: gives a natural touch of sweetness that works way better with fruit than regular sugar
- Extra virgin olive oil: a small amount adds some richness and helps everything stick together nicely
- Sea salt: pulls all the flavors together and makes everything pop as one unified dish
Step-by-Step Instructions
- Prepare the dressing:
- Mix lemon juice, maple syrup, olive oil, and salt in a small bowl until they're completely combined. Don't rush this part—you want the oil to fully mix with the tangy stuff so your salad gets evenly coated.
- Prepare the produce:
- Wash the apples and cucumbers under cold water. Cut them into half-inch chunks, keeping the skins on for extra nutrients and pretty colors. Making them all about the same size means you'll get a bit of everything in each mouthful and it'll look nice too.
- Toast the walnuts:
- Put a dry pan over medium heat and toss in the walnuts, moving them around often for 3-5 minutes until they smell good and look a bit darker. Keep an eye on them as they burn fast. Let them cool a little before giving them a rough chop to keep some texture.
- Assemble the salad:
- Throw the apple chunks, cucumber pieces, and toasted walnuts into a big bowl. Pour your dressing over everything and lightly toss until it's all coated. Best eaten right away when everything's still super crisp.
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The first time this salad showed up at our family cookout, my veggie-hating uncle wanted the recipe. There's something magical about that maple-lemon mix that turns ordinary stuff into something special. Now my little girl helps make it by shaking up the dressing in a jar, which turns making salad into a fun kitchen game.
Prevent Browning
Want to keep everything looking fresh? Coat your apple pieces with the lemon dressing right after cutting them. The acid in lemon stops that browning that happens when apples sit out. If you're making this more than half an hour ahead, try dunking the apple chunks in lemon water before draining and adding them to your salad. This quick trick keeps everything looking pretty with that nice contrast between the colored skin and white inside.
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Creative Variations
Switch up this basic salad by tossing in whatever's handy. Try some thin-sliced fennel for a hint of licorice, or swap in pears when fall comes around. Need protein? Throw in some chickpeas or white beans. Summer calls for fresh mint or basil mixed through. To make it more filling, add some cooked quinoa or farro for a complete meal. The basic formula of crunchy fruits plus nuts and a bright dressing works with so many different combos.
Seasonal Adaptations
Change this flexible dish throughout the year with what's growing now. Summer versions get better with juicy berries or sweet cherries mixed in. During fall, try adding pomegranate seeds or sliced persimmons. Winter calls for segments of blood oranges or grapefruit. In spring, toss in tender arugula or fresh pea shoots. The base stays the same while these seasonal touches keep it interesting all year long.
Common Recipe Questions
- → Is it OK to make this mix ahead?
You can fix the dressing earlier but cut up the apples and cucumbers just before you're going to eat to keep them fresh.
- → Which apples should I pick?
Hard, snappy apples like Honeycrisp, Granny Smith, or Ambrosia work great in this mix.
- → How can I stop my apples turning brown?
Mix the cut apples with the dressing right away and they won't turn brown.
- → Are raw walnuts fine to use?
Warming the walnuts brings out their taste better, but raw ones will work if you're in a hurry.
- → Can I change up the dressing?
Sure thing! Add more maple for sweetness or extra lemon juice if you want it tangier to match what you like.