Avocado, Grape, and Apple Salad with Arugula and Walnuts Recipe

Avocado, Grape, and Apple Salad with Arugula and Walnuts | Plantsy Vegan Eats

This July salad brings together creamy avocado, sweet grapes, crisp apple, celery, arugula, and walnuts in a light lemon dressing. It is fresh, quick to assemble, and easy to serve alongside grilled dishes or as a simple lunch with toasted bread.

4 servings | Time: 15 minutes

Ingredients

For the Salad

• 4 cups (120 g) arugula

• 2 ripe avocados, sliced

• 2 cups (300 g) red seedless grapes

• 1 crisp green apple, about 7 oz. (200 g), chopped or thinly sliced

• 2 celery stalks, about 4 oz. (115 g), thinly sliced

• ½ cup (55 g) walnuts, toasted and roughly chopped

For the Lemon Dressing

• 2 tbsp. (30 ml) extra-virgin olive oil

• 1½ tbsp. (22 ml) fresh lemon juice

• 1 tsp. maple syrup

• ½ tsp. Dijon mustard

• ¼ tsp. sea salt

• ⅛ tsp. black pepper

For Serving

• Extra chopped walnuts

• Extra black pepper

• Lemon wedges

Directions

1. Add the arugula to a large serving bowl.

2. Arrange the avocado, grapes, apple, and celery over the arugula.

3. Whisk together the olive oil, lemon juice, maple syrup, Dijon mustard, sea salt, and black pepper until smooth.

4. Drizzle the dressing over the salad and toss gently, or leave it lightly arranged if you want the avocado slices to stay intact.

5. Sprinkle with the walnuts.

6. Serve with extra walnuts, black pepper, and lemon wedges.

Make It Yours

For July, keep the avocado and grape base, then adjust the crisp fruit and vegetables with what looks best.

• Use pear, nectarine, or peach in place of the apple, or add cucumber for a cooler finish. Baby spinach, mixed greens, or butter lettuce can replace the arugula.

• Pecans, almonds, or pistachios can stand in for the walnuts.

• For more substance, add chickpeas, quinoa, or a few spoonfuls of cooked farro.

• If you want a brighter finish, add fresh basil or mint just before serving.