According to Wikipedia, “a Waldorf salad is a fruit and nut salad generally made of fresh apples, celery, grapes and walnuts, dressed in mayonnaise, and served on a bed of lettuce as an appetizer or a light meal.” Sounds like the perfect dish and with minor adjustments lectin-free and Plant Paradox friendly. This is my crunchy spring Waldorf salad.
Less fruits, more vegetables and healthy fats
Another recipe inspired by the amazing Jamie Oliver. I just love the way he loves food. So this is basically a super simple recipe, almost the same as the original. I replaced the apples (which are not in season now in the Northern Hemisphere) with Jicama and the grapes (not in season and high in sugar) with organic strawberries.
Making the Waldorf salad crunchy
What I did differently and where Jamie inspired me, is how I cut the veggies – can you believe, that matters so much for the way we experience this crunchy spring Waldorf salad, and roasting the strawberries with extra virgin olive oil and salt. I would have a hard time explaining here how to cut the vegetables, so I posted a few pictures, I hope they’ll guide you.
The idea is to cut the hearts of both celery and romaine lettuce julienne, while the rest of the vegetable is finely sliced as we usually do for salads. Jicama is cut julienne too. Of course, this is just a suggestion, you can follow your heart and cut them the way you want, but I had fun with the textures.
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Crunchy Spring Waldorf Salad
- 1 stack of celery or whole head with the outer ribs removed (used them for a soup later).
- 1 romaine lettuce head
- 1/2 of a small jicama
- 1 bunch of fresh tarragon
- 4-5 big organic strawberries
- 1/2 cup walnuts, roasted
- 3 oz sheep or goat yogurt
- 2 heaped tbsp avocado mayonnaise (Primal Kitchen OR homemade)
- 1 tbsp Dijon mustard
- 1/4 cup extra virgin olive oil
- salt and pepper to taste
Preheat the oven to 350F.
Cut the strawberries in big chunks, put them on a baking sheet, drizzle with extra virgin olive oil and salt. Roast / bake at 350F for about 10 minutes.
Roast the walnuts - can be done at the same time with the strawberries, if you have two pans and enough space in the oven. Keep an eye on them they burn fast.
Meanwhile wash and cut the vegetables. Cut the heart of celery and slice it on its length julienne (as seen in pictures). Slice the ribs finely on their width.
Cut the heart of the lettuce head, slice it on it's length, in fine sticks, and chop the rest of the leaves as you usually do for salads (see pictures).
Peel and slice jicama in fine sticks.
In a big mixing bowl add the mayonnaise, yogurt, olive oil, Dijon mustard, salt and pepper and mix well to make the sauce. Don't add all the olive oil at once, you can add more after you mix the salad.
Add all the vegetables on top of the sauce and mix well until all the veggies are coated in sauce.
Add the strawberries with the juice from the pan and the roasted walnuts.
Transfer to a serving bowl and enjoy as a main dish, appetizer or side.
You can also make the sauce separately and add it on top of the salad.