In a medium mixing bowl, combine the fresh-squeezed lemon juice, Dijon mustard, and Golden Monkfruit Sweetener. Whisk these ingredients together until well blended.
While continuing to whisk, slowly drizzle in the extra-virgin olive oil. This will create a smooth, emulsified dressing. Taste and adjust with salt as needed.
Wash and chop the celery stalks into bite-sized pieces, making sure to include the leaves for added flavor. Set aside in a large mixing bowl.
Core and slice the Granny Smith apples into thin wedges. You can leave the skin on for extra nutrients and color. Add them to the bowl with the celery.
Pour the prepared dressing over the chopped celery and apple mixture. Toss everything together until the salad is evenly coated in the dressing.
In a dry skillet over medium heat, toast the walnuts for about 5-7 minutes, stirring frequently until they are fragrant and golden brown. Allow them to cool slightly, then chop and add them to the salad.
If you’re using reduced sugar dried cranberries, sprinkle them into the salad now. They will add a touch of sweetness that complements the tartness of the apples.
Transfer the Green Apple Salad to a serving bowl. Enjoy it immediately, or let it chill in the refrigerator for about 30 minutes to enhance the flavors.
