While I like to feature a variety of special, seasonal salads, not all my salads are so carefully thought out.
I eat a salad, literally, every day. But the truth be told, I’m often making them with bits of leftover food in my fridge. And once a week I like to throw together a little “relish” that can conveniently be tossed into any salad.
This simple fall relish easily adds 3 great ingredients to any salad. Just chop up some tart, green Granny Smith apples, crisp cucumbers, tangy red onion and add a splash of apple juice and some sweet, fragrant tarragon. Spoon 1/4 – 1/2 cup into any salad for an instant taste of autumn.
I used Granny Smith apples because I wanted a predominantly green relish. But use any apple of your heart’s content. It doesn’t matter if you use English cucumbers, Persian cucumbers or cukes from your garden. Sweet Vidalia onions or shallots would work, too!
This is such a pretty little concoction that will add crisp & crunch to any salad. Perfect over proteins, too.
Because I’m mostly tossing this relish into my salads, I like to chop everything chunky. But a finer dice would work as well.
While I’m letting you peek at the ingredients in this mason jar, keeping it in a shallow covered container keeps the apples and cucumbers fresher. It will give the ingredients more flavor and keep them from browning.
- 1½ cups of chopped Granny Smith apples
- 1 cup of chopped & seeded English cucumbers
- ¼ cup of diced red onion
- ½ cup of fresh, unsweetened apple juice
- 1 Tablespoon of chopped fresh tarragon
- Combine all of the ingredients in a shallow bowl.
- Cover and chill for at least a half an hour.
- Store in an airtight container for up to a week.
Support your local farmers!