Apple Salad (Paleo, Whole30, AIP, Vegan)

Apple Salad is a deceptively simple 2-ingredient recipe that dazzles your taste buds. Fresh, delicious and easy to make, this side dish is also allergy-friendly and great for a variety of wellness diets: Gluten-free, Paleo, AIP, Whole30, VAD, Anti-Inflammatory, Vegan, GAPS and even Low Oxalate and Low Salicylate.

Prep Time 10

Total Time 10

Servings servings

Calories 40kcal

Author Megan

Cost $4

Equipment

cutting board
veggie peeler
knife
salad or mixing bowl

Ingredients

2 whole apples peeled and sliced about ¼" thick. I like to cut each slice in half, so they're bite-size.
1/2 to 1 large lemon juiced, or 3 Tablespoons fresh lemon juice

Instructions

Peel the apples. (Like cucumber salad, with peeled cucumbers, it's important to peel the apples to give the salad the right texture and flavor.)
Slice apples thinly, about a ¼" thick.
Place apples in serving bowl. Add fresh lemon juice. Toss well to coat, and serve.
Make apple salad shortly before serving, or ahead of time.

Notes

How to store leftovers

Cover and refrigerate any leftovers. Apple Salad keeps well in the fridge for up to 3 days, but is best the day it's made.

Nutrition