Summer Apple Salad

This recipe comes to Head to Heal from Regina’s gluten free bakery Kneaded. It is lip smacking delicious and so refreshing for summer meals. If you are lucky enough to own a Spirooli you can make the green apples into long noodly-piece. A great tool to getting kids to think they are eating noodles!

Ingredients:

• 4 Lg Green Apples – cored and cubed
• 4 Stalks Celery-sliced
• 1 Cup  Shredded Coconut
• 3/4 Cup  Dried Cranberries or Dried Fruit of Choice
• 1 Cup  Toasted Nuts ( I like a mix of walnuts and sliced almonds)
• 1 Cup  Mayo (recipe to follow or use store bought)
• 1/4 Cup Greek Yogurt
• Squeeze of Lime Juice
• Small pinch of salt

Throw it all in a bowl, mix it together, keep in the fridge, and share with friends:) Tastes best the next day so make it at least 12 hours before wanting to serve it for the best results.

If you want to change it up, this recipe also tastes great with 1-2 tsp of mild curry powder and cubed chicken breast.

This is the recipe I use for Mayo, it is super fast and easy! It comes  from The Blog Wellness Mama (wellnessmama.com)

4 egg yolks at room temperature
1 TBSP lemon juice or apple cider vinegar
1 Tsp regular or Dijon mustard (or ½ tsp dried mustard)
Salt and pepper
⅔ cup olive oil
⅔ cup coconut oil (warm) or other healthy oil (macadamia works well)

Directions:

1. Put egg yolks into blender or bowl and whisk/blend until smooth
2. Add lemon juice or vinegar, mustard and spices and blend until mixed
3. SLOWLY add oil while blending or whisking at low speed, starting with olive oil. Start with a drop at a time until it starts to emulsify and then keep adding slowly until all oil is incorporated
4. Store in fridge up to 1 week