My mom used to make this on a warm summer day—it’s refreshing, fast, and delicious--it's also a nice winter offering. I like to double the recipe and eat it as a main course and it makes a nice side dish for an al fresco meal, too.
½ an apple (sweet or sour, your choice)
1 rib of celery
1 green onion
A handful of raisins
A handful of walnut pieces
1 TBLSP parsley, chopped
1 TBLSP vegan mayonnaise
¼ teaspoon lemon zest
A squirt of lemon juice
½ teaspoon agave nectar
Salt and pepper to taste.
- Chop the apples, slice the celery and onion, and put them, with the parsley, raisins, and walnut pieces in a small bowl.
- In another small bowl, combine the mayonnaise, zest, lemon juice, agave, and salt and pepper with a whisk. (If you’re taking this on a picnic, don’t add the salt, because it will make things wilt.)
- Drizzle the dressing over the apple mixture and stir to combine.
It's great served on a bed of bitter greens, but it does just fine on its own, too.