A vibrant update for a classic salad, this uses a low-fat dressing that doesn’t compromise on flavour.

You’ll need:

For the dressing:

Juice of 1 lemon

120ml vegan mayonnaise

120ml coconut yoghurt

1 tablespoon Dijon mustard

For the salad:

4 Apples, cored and sliced

4 Celery stalks, trimmed and sliced

200g chopped walnuts

2 x 180g packs  Sweetfire or Sweet Chilli baby beetroot , quartered

2 packs fresh&naked BIG Mix Little Leaves , washed and drained

What to do:

Whisk the lemon juice, mayonnaise, yoghurt and mustard together in a jug.

Mix the apples, celery and walnuts in a large bowl.  Add the beetroot last and gently fold in (to avoid colouring everything pink!).

Arrange leaves on plate, top with the apple and beetroot mix, and drizzle over with the dressing.

www.lovecelery.co.uk