Crisp apple cubes, sweet-tart grapes, and crunchy celery come together with toasted walnuts for a salad that's all about contrast — cool and juicy against warm, nutty crunch. A quick toss in lemon juice keeps the apples bright and prevents any browning while everything chills together, letting the flavors meld into something creamy and satisfying. Honey adds just a touch of natural sweetness, while salt and black pepper round out the dressing's tang. Served over a crisp butter lettuce leaf and finished with fresh parsley, it feels both rustic and refined, like something you'd find at a proper lunch spread. This one's a genuinely solid pick for a Paleo table, easy to prep ahead and even better after a short chill in the fridge.
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In a dry skillet over medium heat, toast the walnuts, stirring frequently, until fragrant and lightly golden, about 4–5 minutes. Transfer to a cutting board, let cool for 5 minutes, then roughly chop.
In a large mixing bowl, toss the cubed apples with 1 tbsp lemon juice until evenly coated. This keeps the apple pieces from browning while you prepare the rest of the salad.
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