Apple and date salad

A crunchy salad of fruit, vegetables and nuts in a creamy yogurt–based dressing, this is attractively presented on red witlof leaves, the bitterness of the witlof providing a good contrast to the sweet fruit. Enjoy it for lunch with crusty bread, or serve it as a side dish.

Apple and date salad


  • ⅓ cup (45 g) hazelnuts, chopped
  • 2 green apples, cored and roughly chopped
  • 1 cup (180 g) pitted fresh dates, roughly chopped
  • 1 small red capsicum, seeded and chopped
  • 2 stalks celery, sliced
  • 125 g seedless green grapes, halved if large
  • 2 heads red or white witlof
  • 2 tablespoons chopped parsley (optional)
  • ⅔ cup (160 g) low–fat natural yogurt
  • ⅓ cup (90 g) mayonnaise
  • 1 tablespoon lemon juice
  • 1 teaspoon caster sugar
  • salt and pepper


  1. Put the hazelnuts into a small dry frying pan and toast over a moderate heat, stirring, until you can smell the nutty fragrance.
  2. Tip the nuts into a bowl and set aside.
  3. To make the dressing, put the yogurt, mayonnaise, lemon juice and sugar into a large bowl with salt and pepper to taste and mix well.
  4. Add the apples to the bowl and stir until the pieces are well coated with the dressing.
  5. Add the dates, capsicum, celery and grapes and stir to mix.
  6. Separate the heads of witlof into leaves, trimming off the hard bases.
  7. Slice the bottom half of the leaves and add to the salad.
  8. Pile the salad on a large plate or in a shallow serving dish and arrange the tops of the witlof leaves round the edge.
  9. Sprinkle over the toasted nuts and parsley, if using.

Serves 4
Preparation: 10 minutes
Cooking: about 5 minutes


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