This salad is very refreshing and all the flavours work really well together. When we make this salad at school, my teenagers look at me like I am crazy to put grapes and celery together but it is always a big hit and there are never any leftovers!

Supplies

1/4 cup of *Pecans
3 Celery Stalks
1 Granny Smith Apple
1 cup of Red Seedless Grapes
1 TBSP White Wine Vinegar
1 TBSP Olive Oil
Kosher Salt
Course Pepper

* Tip - If Pecans are too expensive you can always use Walnuts instead. For a nut free version I often use pumpkin seeds which work wonderfully. I use Pecans because they are a good source of protein and they give a different level of texture to the salad.

Step 1: Your Tools

1. Baking sheet
2. Chef knife or a large knife you feel comfortable chopping with.
3. 1 cup measurement
4. 1/4 cup measurement
5. 1 TBSP measurement
6. Large bowl
7. Tongs

Step 2: Let’s Roast Some Nuts!

1. Preheat your oven to 350*F
2. Get your Chef knife or a large knife you feel comfortable chopping with.
3. Coarsely chop the pecans using the heal of your hand.
4. Spread the pecans onto the baking sheet.
5. Carefully place the pecans in the oven for about 10 minutes or until they start to smell.
6. Once your pecans are roasted you can take them out of the oven carefully and set them aside.

Step 3: Let’s Cut Some Celery.

1. Using your Chef knife, cut off the old dry ends.
2. Cut the celery in thin diagonal slices
3. Once the celery is sliced, place it in the large bowl.

Step 4: It’s Grape Time!

1. Using your knife, cut the red grapes in half,
2. Place them in the 1 cup measurement.
3. Once your cup is full, pour your grapes into the large bowl.

Step 5: Let’s Slice the Apple!

1. Using your large knife cut your green apple into four quarters.
2. An easy way to take the core out of the apple is to lay the apple flat on its one side.
3. While holding the top of the apple, place the knife just above the core and slice straight down.
4. If there is still some core left, turn your apple around and repeat the same process.
5. It is important when you are cutting, that you protect your fingers.
6. Lay the apple flat on the cutting board.
7. While holding the apple, make a claw with your fingers curled up.
8. I call this the claw. This is so if the knife does slip it will just slide down the front of your knuckles keeping you safe from harms way. However, if you have your fingers out and the knife slips, you might be on your way to the Dr to get stitches. I always tell my students “No hospital trips today”.
9. Holding the apple in the claw position, thinly slice the apple.
10. If you think the slices are too big, you can always turn the apple and slice the other way.
11. Once all of the apple is sliced, place into the large bowl.

Step 6: Time to Season

1. Add 1 TBSP of White Wine Vinegar to the large bowl.
2. Add 1 TBSP of Olive Oil to the large bowl.
3. Add a pinch of Kosher salt to the larger bowl.
4. Add a pinch of Coarse pepper to the large bowl.
5. Using your tongs, toss together.
6. Enjoy.

* This salad keeps very well up to two days. The apples do not brown due to the vinegar in the salad.