This salad is good as a lunch or topping to something more savory like a potato latke or like pictured above with green pancakes. It also is a flexible recipe and can be adjusted to what you have in your fridge. Just keep the sweet and the tang of the apples against the lemon.

• 2 tart apples (Golden Spy or Granny Smith)
• 1 kohlrabi, peeled
• 3 stalks celery
• 1/4 C fresh green beans
• reserved swiss chard stems
• 1 lemon, zest and juice
• 1/4 C olive oil
• salt and pepper

1. Cut the core from the apples and slice into 1/4 inch thick half moons
2. Cut the kohlrabi into batons, cut green beans into 1/2 inch lengths
3. Slice the celery and swiss chard thinly
4. Combine all ingredients together with an extra healthy amount of black pepper, which offsets the sweet of the apples.