Apple Walnut Salad

I can almost taste the sweetness of summertime with this refreshing plate of delicate greens. Elegant and effortless to make, the salad combines irresistibly crisp matchstick apples with sun-kissed avocado and toasted walnuts. Even the affront of apple cider vinegar is tamed by a small spoonful of raw honey for a dressing worthy of a forest feast.


Apple Walnut Salad:  

  • Several handfuls of fresh organic arugula
  • 1/2 organic avocado, peeled, pitted and sliced 
  • 1/4 organic green apple, cored and sliced thinly
  • 1/4 cup organic raw walnuts

Dressing (makes approximately 1 cup):  

  • 1/4 cup organic raw apple cider vinegar (with the mother)
  • 2 tablespoons fresh organic lemon juice
  • 1/3 cup Lucini extra virgin olive oil (100% pure Italian olives with no canola or vegetable additives)
  • 2 teaspoons raw honey (optional)
  • 1/2 tablespoon grained dijon mustard (no additives) 
  • Pink Himalayan or Celtic sea salt, to taste
  • Freshly cracked pepper, to taste 


[Optional technique to ease digestion]: Place the walnuts in a large bowl and cover completely with filtered water. Add a dash of salt and let sit overnight, or for 12 hours. Drain and rinse the nuts. Place the nuts in a dehydrator and heat gently at 105 degrees for an additional 12 hours, or until the nuts are completely dry. 

Alternatively, roast the nuts at 375 degrees for 8-10 minutes, or until toasted. Set aside to cool. 

Whisk together the dressing ingredients.

In a separate bowl, combine the arugula, avocado, apple, and walnuts. Toss with the preferred amount of dressing. Serve immediately.