Leek, Green Apple, and Walnut Salad

“It is a very beautiful day. The woman looks around and thinks: ‘there cannot ever have been a spring more beautiful than this. I did not know until now that clouds could be like this. I did not know that the sky is the sea and that clouds are the souls of happy ships, sunk long ago. I did not know that the wind could be tender, like hands as they caress – what did I know – until now?”― Unica Zürn

Last week as I opened the window to my bedroom, a gentle breeze brushed against my face. It felt like a luxury after a long, dreary winter this year. It feels like the warmth of the sun is filling every corner of my apartment screaming the arrival of Spring, something I have been craving for so long. To celebrate this, I made an ideal salad utilizing leeks, a quintessential Spring vegetable and a close cousin of white onion.Gina has a great post on leeks if you are interested.
I am using green apples here but I have used the red variety and it works great as well. The salad has a strong onion taste (duh..) but the sweetness from the apples and the acidity from the vinaigrette balances the salad very well. Walnuts adds a nice crunch plus somehow works with the remaining ingredients.
It’s a pretty sturdy salad that can be made ahead of time and packed for lunch too. Personally, I didn’t mind the onion-y taste but if its little too strong for you, throw in some cooked quinoa or chickpeas, chopped tomatoes, cilantro and make yourself a substantial salad. 
Leek, Green Apple, and Walnut Salad
for 2 servings
1 leek, thinly sliced(use only the white and very tender green parts)
1 green apple, chopped into small pieces (any other apple works too)
1 tablespoon olive oil
2.5-3 tablespoon vinegar 
salt, pepper to taste
1/2 cup chopped walnuts
-In a salad bowl toss sliced leeks and chopped apples. 
-In a small bowl, whisk olive olive, vinegar, salt and pepper then pour it over the salad mix and combine everything together.
-Let the salad sit for 5-8 minutes.
-Sprinkle with walnuts right before serving.

More Salads: Spring Green Salad with Pomegranate Seeds & Blood Orange Vinaigrette and Sprouted Mung Bean & Cilantro Salad


Dixya Bhattarai

Dixya Bhattarai

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