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This fresh apple carrot salad is just the thing for spring brunches, lively potlucks, or your next garden party—basically any occasion where you want something colorful and crunchy on the table. The combination of sweet apples, crisp carrots, and a bright lemonmaple dressing makes this salad both irresistibly refreshing and a guaranteed crowd-pleaser at picnics, cookouts, or family reunions.
I first made this when friends came over for a spring afternoon and now it is a staple whenever the weather warms up.
Ingredients
- One medium Honeycrisp apple: julienned leaves the skin on for color and adds natural sweetness seek crisp and shiny apples
- One medium Granny Smith apple: julienned adds tartness and crunch choose firm green apples without blemishes
- Two medium carrots: julienned provide sweetness and texture select carrots with vibrant orange color and smooth skin
- Two tablespoons fresh parsley: chopped for freshness and a herbaceous note pick bright green flatleaf parsley if possible
- One tablespoon fresh lemon juice: prevents browning and brightens flavor use organic lemons for best taste
- One teaspoon lemon zest: adds fragrant citrus aroma finely grated from unwaxed lemons
- Two tablespoons olive oil: contributes richness and binds the dressing opt for extra virgin olive oil
- One tablespoon pure maple syrup: has natural sweetness and depth choose Grade A amber or darker for flavor
- Half teaspoon Dijon mustard: adds a slight tang and helps emulsify the dressing check for smooth texture
- Pinch of sea salt: enhances all flavors use coarse clean sea salt
- Pinch of freshly ground black pepper: for mild warmth freshly ground works best
Instructions
- Prepare the Fruits and Vegetables:
- Julienne the Honeycrisp and Granny Smith apples leaving the skin on for color and texture and immediately toss them in the lemon juice to prevent browning. Julienne the carrots to match the apples in size for visual appeal and consistent texture. Take care to cut uniformly so the salad looks beautiful and the bite feels balanced.
- Mix the Dressing:
- In a small bowl whisk together the olive oil maple syrup Dijon mustard lemon zest sea salt and black pepper until fully emulsified and smooth. This dressing is bright and slightly sweet balancing the flavors perfectly when tossed with the apples and carrots.
- Combine and Toss:
- Gently combine the julienned apples carrots and chopped parsley in a large mixing bowl. Drizzle the dressing evenly over the salad and toss gently to coat all ingredients without bruising the apples. Use a light hand to keep the salad crisp and fresh looking.
- Serve:
- Transfer to a serving dish or platter and garnish with extra chopped parsley or a few thin apple slices if desired. This makes an inviting presentation especially when accompanied by seasonal greens or nuts.
I love the contrast between the sweet and tart apples which keeps every forkful interesting. One memorable afternoon my family gathered around and devoured this salad during a sunny garden party and it instantly became a favorite thanks to its freshness and crunch.
Storage Tips in France
Keep the julienned apples and carrots in an airtight container with a little lemon juice to slow browning if preparing in advance. Store the dressing separately and combine just before serving to maintain crispness. Refrigerate any leftovers promptly and consume within two days for best texture.
Ingredient Substitutions in France
Pear can replace the Honeycrisp apple offering a gentle floral sweetness and similar crunch. Honey is a wonderful swap for maple syrup especially orange blossom honey which complements the lemon beautifully. For herbs try cilantro instead of parsley for a bolder and zestier flavor profile particularly enjoyable with tart apples.
Serving Suggestions in France
Add toasted walnuts or spiced pumpkin seeds for a satisfying crunch and nutty complexity. Serve alongside grilled fish roast chicken or as a topping for grain bowls with some peppery arugula or fresh microgreens to add layers of flavor and texture.
This apple carrot salad is best served fresh and makes a bright, crunchy addition to any spring meal. Adjust the dressing to taste and enjoy the lively contrast of sweet and tart flavors.
Common Recipe Questions
- → Comment éviter que les pommes ne brunissent ?
Il est important de mélanger rapidement les pommes avec le jus de citron afin de ralentir l’oxydation et préserver leur couleur éclatante.
- → Peut-on préparer la salade à l’avance ?
Les pommes et carottes peuvent être coupées à l’avance et conservées dans un récipient hermétique avec du jus de citron, mais la vinaigrette et le persil sont à ajouter juste avant de servir pour garder le croquant.
- → Quelle est la meilleure technique pour tailler les fruits et légumes en julienne ?
Utilisez un couteau bien aiguisé ou un mandoline, en veillant à couper uniformément pour une texture agréable et une belle présentation.
- → La salade risque-t-elle d’être trop aqueuse au réfrigérateur ?
Pour éviter que la vinaigrette ne détrempe les ingrédients, conservez l’assaisonnement séparément et mélangez-le juste avant de servir.
- → Quelles substitutions peut-on faire pour varier cette salade ?
Remplacez la pomme Honeycrisp par une poire pour une note florale, utilisez du miel de fleur d’oranger à la place du sirop d’érable, ou substituez le persil par de la coriandre pour une saveur plus prononcée.