This is a no-cook salad built on thinly sliced Granny Smith apples, cubed mild white cheese, toasted walnuts, red onion, and fresh cilantro, all pulled together with a honey-Dijon vinaigrette. It comes together in 15 minutes and holds up well as a component you can prep ahead and assemble through the week. The combination of sharp apple, creamy cheese, and crunchy walnut is genuinely satisfying without being heavy.
Before you start
The two things that determine whether this salad is good or just okay are how thin you slice the apples and whether your walnuts are actually toasted. Apple slices thicker than about an eighth of an inch dominate every bite and throw off the balance โ use a mandoline or take your time with a sharp knife. Raw walnuts taste flat and slightly bitter next to the bright dressing; three to four minutes in a dry skillet over medium heat until fragrant makes a real difference, and it costs you almost nothing.
Mistakes to avoid
- Skipping the soak on the red onion. Raw red onion straight into the bowl can overpower everything else. A five-minute soak in cold water mellows the sharpness without losing the crunch.
- Using pre-shredded or processed cheese. Cheese that has been treated with anti-caking agents doesnโt cube cleanly and releases moisture into the dressing. Buy a block and cut it yourself.
- Not emulsifying the dressing properly. If you just drizzle the oil and lemon juice separately, the dressing pools at the bottom. Whisk the mustard and lemon juice together first, then stream in the olive oil โ the mustard acts as an emulsifier and keeps it cohesive.
- Overdressing. This salad has a lot of surface area between the apple slices and cheese cubes. Start with about two-thirds of the dressing, toss, then add more only if it needs it.
- Letting the apples brown before serving. If youโre slicing apples more than a few minutes ahead, toss them in a little of the lemon juice from the dressing immediately after cutting to slow oxidation.
Shopping notes
Queso Paraguay is a fresh, mild, slightly springy white cheese โ if your local store doesnโt carry it, queso fresco is the closest widely available substitute. Mozzarella works in a pinch but releases more moisture. For the walnuts, buy them from a store with decent turnover; walnuts go rancid faster than most nuts and a stale walnut will ruin an otherwise good salad. Granny Smith is the right call here โ sweeter apple varieties like Fuji or Gala make the salad cloying once the honey in the dressing is factored in.
Keeping leftovers crisp
Store the components separately if youโre planning to eat this over a few days โ dressed salad goes limp fast, so dress it at the table. Keep sliced apples in an airtight container with a squeeze of lemon juice; theyโll hold for up to two days in the fridge before the texture starts to soften noticeably. Cheese and walnuts keep well on their own for the full week. The dressing lasts five days refrigerated in a small jar โ just shake it before using since it will separate. If youโve already tossed everything together, eat it the same day.
Paraguayan Green Apple and Cheese Salad
Equipment
- Cutting board
- Sharp knife
- Large mixing bowl
- Salad tongs
Ingredients
Salad
- 2 large green apples Granny Smith recommended; thinly sliced
- 4 oz aged Paraguayan cheese Queso Paraguay or a mild white cheese, cubed
- ยผ cup walnuts Toasted and roughly chopped
- ยผ cup fresh cilantro Finely chopped
- ยฝ cup red onion Thinly sliced
- ยผ tsp salt To taste
- ยผ tsp freshly ground black pepper To taste
Dressing
- 3 tbsp extra virgin olive oil High-quality for best flavor
- 1 tbsp lemon juice Freshly squeezed
- 1 tsp honey Optional, for a touch of sweetness
- 1 tsp Dijon mustard For added depth of flavor
Instructions
- Thinly slice the green apples and place them in a large mixing bowl.
- Add the cubed cheese, toasted walnuts, chopped cilantro, and sliced red onions to the bowl.
- In a small bowl, whisk together the olive oil, lemon juice, honey, and Dijon mustard until emulsified.
- Drizzle the dressing over the salad and gently toss to combine.
- Season with salt and freshly ground black pepper to taste.
- Serve immediately for the freshest flavor.
Notes
- For an extra layer of depth, add a handful of arugula or a sprinkle of crumbled feta alongside the Paraguayan cheese.
Nutrition
Frequently asked questions
Can I make this salad the night before?
You can prep all the components the night before, but donโt combine them until youโre ready to eat. Store the apple slices with a little lemon juice, keep the cheese and walnuts separate, and refrigerate the dressing in a jar โ assembly takes under two minutes when everything is ready to go.
What can I use instead of cilantro if I donโt like it?
Flat-leaf parsley is the most direct swap โ it gives you the fresh herbal note without the soapy quality some people get from cilantro. Fresh mint also works in a smaller amount, about half the quantity, since itโs more assertive.
Is the honey necessary in the dressing?
No โ the recipe already marks it as optional. Without it, the dressing is sharper and more acidic, which actually works well if your apples are on the tarter side. Taste the dressing before adding honey and decide based on your apples.
How do I keep the apple slices from turning brown?
Toss them in lemon juice immediately after slicing โ even a teaspoon is enough for two apples. Since the dressing already contains lemon juice, you can just use a small amount of that before the full toss.
Can this work as a main dish rather than a side?
It can, though at 330 calories per serving itโs on the lighter side for a standalone meal. Adding a handful of arugula and a second ounce of cheese per serving bulks it up without changing the character of the salad.