If you are anything like me at this time of year you will be wanting to sit outside with a lovely salad for as long as the weather permits. This Waldorf Salad recipe is perfect for those days when you want something light and crisp and it works fantastically as part of a barbecue spread. I particularly enjoy this recipe with homemade burgers and baked sweet potato. The fact that is is quick and easy to put together is a bonus.
The original Waldorf Salad was made with just celery, apple and mayonnaise. As with all recipes this developed over time and walnuts were added at a later date and are now an integral part of the dish. I have often created variations on this dish (the pear version in my book is one of my favourites) but I decided to stick pretty close to the original with this recipe. Quite simply I wanted to keep the recipe light, fresh and not overladen with too many flavours. I have therefore used red gem lettuce, crisp green apples, walnuts, grapes, celery and also a touch of cress. I have finished it off with a couple of spoonfuls of a homemade garlic and lemon mayonnaise dressing.
To make the dressing I simply added a small amount of crushed garlic and a squeeze of lemon to my recipe for Paleo mayonnaise. This really lifts it from a standard mayonnaise to a dressing with depth and flavour. You can amend the level of garlic according to your taste; I found that 1 medium size clove was enough for me to get that hint of flavour without it being overpowering. I love lemon juice so added a big squeeze of that along with a good pinch of sea salt.
Preparation tips for your Waldorf Salad…
When preparing the apple I squeeze on some lemon juice before adding to the salad as this will help to stop it turning brown. You could also add lime juice. This will just help it to keep nice and fresh especially if you are preparing your Waldorf Salad in advance.
I tend to use walnut oil to make my mayonnaise as I love the rich flavour that this creates but you could also use extra virgin olive oil or even avocado oil (note that this will make the mayonnaise more yellow in colour). It is much easier than you think to make your own mayonnaise and you will soon be whipping up a batch with ease. Not only can you make it with fresh, whole ingredients but it will taste so much better than the highly processed options you find in the supermarket. For instructions on how to make your own homemade mayonnaise take a look at my recipe.
PIN THE RECIPE FOR LATER:
Servings: 2 people
- 2 red gem lettuce, roughly chopped
- 2 celery sticks, chopped
- 1 green apple, cut into chunks or slices
- 50g walnuts, toasted
- 100g red grapes, halved
- For the dressing:
- 1 portion Paleo mayonnaise
- ½ lemon, juice only
- 1 garlic clove, crushed
- 1 pinch sea salt
- To make the dressing you need to start by making a simple Paleo mayonnaise.
- Once you have the mayonnaise to the correct consistency you can add the lemon juice and crushed garlic and then season to taste. Set on one side.
- Place all of the salad ingredients (except for the walnuts and apple) into a bowl.
- Squeeze a little lemon juice onto the apple and then add to the bowl.
- Put a couple of tbsp of dressing into the bowl and mix everything together. Add more if needed.
- Add the walnuts to the salad just before serving to prevent them going soft.
- Enjoy on its own as a light lunch or it works really well with grilled meats.
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