Raw Leek Salad Recipe with Apple
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Recently I made grandma’s raw leek salad with apple as a side dish for my tarte flambée toast. A quick and healthy salad that goes perfectly with tarte flambée and pizza, but is also ideal as a side dish for barbecues.
What is Grandma’s leek and apple salad?
This crunchy leek salad with apple is a real classic from grandma’s kitchen. Quick and easy to make, with just a few ingredients and a wonderfully fresh taste.
The combination of spicy leek and sweet and sour apples is simply irresistibly delicious – just like my carrot salad with kohlrabi and apple, which also tastes wonderfully fresh and fruity.
The finely chopped leek meets sweet and sour apple pieces, seasoned with a creamy dressing – and the salad that grandma used to bring to our table is ready. Perfect as a side dish or light snack.
If you like salads that are quick to make and really suitable for everyday use, then take a look at my cucumber salad with sour cream and dill or the classic red cabbage salad – both recipes are uncomplicated, delicious and perfect for any occasion.
Why I love Granny’s Raw Leek Salad
Ready in just 15 minutes
The leek is processed raw – no cooking necessary.
Quick recipe with no frills
- Few ingredients
- Easy to prepare
- Fresh leek provides a bite
- Apple adds a fruity note
- Creamy dressing rounds it all off
Suitable for everyday & healthy
- Low Carb
- High in dietary fiber
- Perfect for conscious eating
Low in carbohydrates – only 12.9 g per serving
Ideal for a low-carb diet and for diabetics.
Low in calories
Only approx. 192 calories per serving – also suitable for losing weight.
Easy to modify
Less fat? Simply replace cream with yogurt.
You can find even more ideas for variation further down in this post.
Ingredients you will need
The leek salad only needs 4 ingredients – the salad tastes great even without salt and pepper.
It’s best to try it out for yourself and see if you want to add salt and pepper.
- Leek – adds a fine, mild spiciness and pleasant freshness to salads. It is used raw and provides the typical bite.
- Apples – provide a fruity sweetness and a wonderfully crunchy contrast to the spicy leek. Firm, slightly tart varieties such as Elstar or Boskoop are best.
- Heavy cream – makes the dressing wonderfully creamy and rounds off the salad in a mild way. If you like it lighter, you can also use yogurt or sour cream as an alternative.
- Juice of half a lemon – Lemon juice provides freshness and prevents the apple pieces from turning brown. It also gives the dressing a pleasantly tart note.
- Salt and pepper to taste – salt and freshly ground pepper bring out the flavor of the salad perfectly. It is best to taste and season finely if necessary.
- Optional: Parsley to serve – a few fresh parsley leaves not only give the salad color, but also a light herbal note – especially pretty when serving.
You can find the complete recipe with quantities for the simple leek salad with apple on the recipe card below – easy to print out and save. Please feel free to leave me a review.
How to make healthy Leek Salad with Apple
- Prepare the leek:
Clean the leek and wash it thoroughly. Then cut them into thin slices and place them in a large salad bowl. - Loosen up the rings:
Pull the leek slices apart with your fingers to create nice leek rings. This makes it easier to mix the salad later. - Prepare the apples:
Peel the apples, remove the core and cut them into cubes – about 1 x 1 cm in size or to your liking. - Add the apples and lemon:
Add the diced apples and lemon juice to the leek in the bowl and mix everything together well. - Shake the cream:
Shake the heavy cream vigorously in the sealed package for approx. 1 minute. This makes it thicker and creamy. - Fold in the cream:
Add the shaken cream to the salad and mix everything together thoroughly. Now you can taste it – maybe it tastes perfect to you. - Season to taste:
Season the salad with salt and pepper to taste. I used 6 turns of the grinder – that was just right! - Optional: parsley to garnish:
If you like, sprinkle the finished salad with some freshly chopped parsley at the end. It looks pretty and adds extra flavor.
Variations of the Recipe
You can modify the salad as you wish by adding or replacing ingredients.
Here are some ideas for preparation:
- Ham and cheese: For those who like a more substantial and filling salad, leek salad with ham (cooked ham) and cheese is simply perfect.
- Pineapple and ham: Tropical, fruity pineapple goes perfectly with spicy leek and ham – try this delicious version of leek salad with pineapple and cooked ham.
- Corn and cooked ham: this combination is simply perfect in a salad.
- Leek salad with Miracle Whip instead of heavy cream: another option is to use Miracle Whip and leave out the cream. This will make your salad even spicier and creamier.
- Also try: leek salad with mandarins – simply use canned mandarin oranges to replace the apples.
Storing Leek Salad: How to store it properly
Would you like to prepare the leek salad in with apple in advance or enjoy leftovers the next day? No problem! The salad will keep well in the fridge for 2 to 3 days if you store it in an airtight container.
Important for meal prep: It is best to add the dressing to the salad just before serving if you want to prepare it – this keeps the leek nice and crunchy. Salad that has already been mixed can be infused, but will lose some of its freshness over time.
Tip: The apple pieces won’t brown as quickly if you use enough lemon juice. The salad will still look appetizing the next day!
What goes well with Leek Salad – Serving suggestions
- For tarte flambée or quiche
The fresh, slightly spicy taste harmonizes wonderfully with hearty pastry dishes. - For barbecuing
Perfect as a light accompaniment to meat, sausages or grilled cheese. - As a side dish with hash browns or roast potatoes
Brings freshness and a fruity note to the plate. - Serve with sausages or meatballs
A great alternative to classic coleslaw or potato salad. - As a light lunch
With a slice of bread and a blob of herb cottage cheese – quick and filling. - For the party buffet
Quick to make, easy to prepare and very popular with guests.
Frequently asked questions | FAQ
It is best to store your leek salad in an airtight container in the fridge – it will then keep for 2 to 3 days.
Absolutely! The leek salad tastes even better if it is left to infuse for a day. Make sure you put it in the fridge. Ideally, keep it in an airtight container.
Firm, slightly tart varieties such as Elstar, Boskoop or Braeburn are best. They have just the right aroma.
You can – but you don’t have to. The raw leek retains its lovely freshness and slight sharpness. If you like it milder, you can briefly pour hot water over it.
I do NOT recommend freezing the leek salad. The taste and consistency may change, so that the salad loses its bite and no longer tastes good.
Raw Leek Salad with Apple
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Ingredients
- 2 stalks leek
- 2 apples (sweet or slightly sour)
- 200 ml heavy cream
- 2 tbsp. lemon juice (half a lemon)
- salt to taste
- ground black pepper to taste
- some parsley to serve
Instructions
- Clean, wash and finely slice 2 stalks leek. Place the slices in a bowl and pluck a little with your fingers to create fine rings.
- Peel 2 apples, remove the core and cut the flesh into cubes (mine were approx. 1 x 1 cm in size). Then add to the leek together with the 2 tbsp. lemon juice and mix everything together.
- Shake the still closed package with 200 ml heavy cream vigorously for 1 minute so that the cream is slightly whipped. It will then be a little creamier.
- Add the cream to the other ingredients and mix everything well. Season to taste with salt and ground black pepper, but the salad is also delicious without it.
- Finely chop some parsley and garnish the salad with it.
Nutrition
These figures are guidelines and were calculated using a recipe calculator.
