This refreshing Crisp Apple Salad with Lemon Yogurt is a staple in our house— crunchy, bright, sweet, tart, and colorful. It enhances any pork dish or grilled meat, and ingredients are generally available in the kitchen. Bonus – you can add any leftovers to your oatmeal the next day.
Why I Love This Recipe
- Can make several hours ahead and place in the refrigerator until ready to serve
- Ingredients are usually on hand
- Fast, easy, tasty, and kid-friendly
- Use leftovers in oatmeal the next day
- Good source of fiber, Vitamin C and E, and Riboflavin
Simple ingredients make this refreshing salad.
Toast slivered almonds in a non-stick pan or cast-iron skillet.
Choose medium-size apples that fit inside the apple corer/slicer.
Ingredients and Substitutions
Apples – look for apples in the small-medium size because they cut easier in the corer slicer. Gala apples are a winner because they don’t brown as fast as other apples or Honeycrisp because of their sweet and tart flavor. Small Granny Smith apples are also a good option because of their green color. Read Whole Foods Apple guide for purchasing and ingredient tips.
Yogurt – unsweetened, plain from cow or plant works best in this recipe. The yogurt can be homemade, Greek, or standard, and any fat content you prefer. I like full fat (made from whole milk) because it is processed less than skim or fat-free varieties.
Fresh lemon is the best since you can zest the peel and benefit from the flavor boost; however, bottled lemon juice is a substitute.
Dried Fruit – use brown or golden raisins, dried cranberries, or dried cherries.
Celery adds a nice crunch.
Spice – Cinnamon is great with apples, and add a little pumpkin pie spice or nutmeg if desired.
Nuts – chopped walnuts or pecans, or slivered almonds all taste great. If using slivered almonds, I advise toasting them to bring out the flavor.