Apple Salad (Paleo, Whole30, AIP, Vegan)

loaded apple salad served on white plate

Apple Salad (Paleo, Whole30, AIP, Vegan)

Apple Salad is a deceptively simple 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.

Course Salad

Cuisine American

Keyword aip, apple, gluten-free, loaded, paleo, pomegranate, salad, vegan, whole30

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 to 4 Tablespoons fresh lemon juice
2 whole kiwi peeled and sliced, slices halved or quartered
1/2 of a whole fresh pomegranate arils
1/3 cup walnuts or pecans (omit for AIP) chopped
2 large Medjool dates , chopped, or 1/4 cup raisins
2 Tablespoons fresh mint leaves, small leaves or sliced
several small slices crystallized ginger, minced , 1 Tablespoon grated fresh ginger, or 1/4 to 1/2 tsp. ginger powder
1/16 to ⅛ teaspoon each: cardamom and cloves (for VAD), or add cinnamon, too

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.
Add remaining add-ins: Choose which ones you want if you can't get them all. Toss salad. Serve with a garnish of an extra fresh mint sprig.
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