Makes six to eight servings.
3 Granny Smith apples
Juice from ½ to 1 lemon
5 or 6 slices of canned pineapple slices, drained 5 stalks of large, American-style celery
Salt and pepper, to taste
1-2 Tbsp. mayonnaise
2-3 Tbsp. pineapple juice (from can)
1 cup walnuts, chopped coarsely
Peel and cut out apple cores. Cut into small pieces and place in a large bowl. Drizzle lemon juice on top and mix (the lemon juice will preserve the brightness of apple pieces and prevent them from browning).
Cut the canned pineapple into small pieces and add to bowl. Clean celery well and remove fibers. Cut into small pieces about the same shape and size as the apple slices and add to bowl. Drain out all the lemon juice and season with salt and pepper. Add the mayonnaise, pineapple juice and walnuts. Mix well and serve.