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+ servings

Apple Carrot and Walnut Salad

My Summer Apple Carrot and Walnut Salad is a flavoursome and fresh salad perfect for parties and BBQs but also works really well in lunch boxes.
Course Dinner, Lunch, Side Dish
Cuisine International
Keyword Apple Carrot and Walnut Salad
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 people
Calories 100kcal
Author Sisley White


  • 200g mixed salad a mix of crunchy and soft leaves work well
  • 1 carrot
  • 1 orange pepper
  • 1 Royal Gala apple
  • 50g walnuts
  • 50g baby tomatoes
  • Lemon juice

Salad Dressing

  • 60ml olive oil
  • 20ml balsamic vinegar
  • 1 teaspoon of sugar
  • half a teaspoon of mild/medium mustard


  • On a large plate sprinkle out the mixed salad.
  • Chop up the tomatoes and pepper. Add to the salad.
  • Using a peeler, peel the carrot and keep peeling all the way through to make lovely strips.
  • Cut the apple and remove the core. Thinly slice the apple. I used the mandoline to get them beautifully thin. Sprinkle with lemon juice to stop it browning. (The lemon juice on the apple works incredibly well with the salad dressing below.)
  • Add the apple to the salad.
  • Chop up the walnuts and sprinkle them over the salad.

Salad Dressing

  • Put all the ingredients in the bottle and give it a good shake.
  • Have a little taste to see if’s right for you. I like a more vinegary dressing so I usually add a splash more of vinegar.
  • Dress the salad and serve straight away. If you have any left over it will last in the fridge for a few days.


Calories: 100kcal