Apple salad is a versatile option that can be combined with various dishes.
Check out this article on how to prepare and follow-up tips.
Here I give you some ideas:
Grilled chicken:
Apple salad adds a crisp, refreshing twist to grilled chicken. You can serve the salad as a side along with the grilled chicken and some grilled vegetables for a balanced meal.
Sandwiches:
Apple salad can be a great filling for sandwiches. You can add it to a turkey, chicken, or pork sandwich, along with some lettuce leaves and avocado slices for a fresh, crunchy touch.
Grilled meats:
Apple salad can be a delicious contrast to grilled meats such as beef, pork, or lamb. You can serve it as a side dish alongside your favorite grilled meats to add flavor and texture.
Picnic food:
Apple salad is perfect to take to a picnic. You can prepare it in advance and take it in an airtight container. Pair it with other picnic dishes, such as sandwiches, empanadas, quiches, or omelettes, for a delicious cookout.
Cheese plate:
Apple salad can also be a great addition to a cheese plate. You can cut the apples into thin slices and place them together with soft or semi-hard cheeses on a presentation plate. Add chopped walnuts and grapes to complete the combination.
These are just a few ideas, but apple salad can be paired with a wide variety of dishes, so feel free to experiment and enjoy its crisp, refreshing taste in your meals!
How to do?
Ingredients:
2 large red apples, cut into small cubes
1/2 cup of chopped walnuts
1 tablespoon fresh lemon juice
1/2 cup raisins
1 tablespoon honey
1/2 cup chopped celery
Salt and pepper to taste
1/2 cup of natural yogurt
Preparation:
1 – In a large bowl, mix the apples, walnuts, raisins and celery.
2 – In another bowl, mix the yogurt, lemon juice, honey, salt and pepper.
3 – Pour the yogurt mixture over the apple salad and mix well to cover all the ingredients.
4 – Refrigerate for at least 30 minutes before serving.
Ready! This apple salad is perfect as an accompaniment to any meal or as a healthy and delicious snack.