A Waldorf salad is the perfect blend of crunchy textures and sweet and tart flavors, all dressed in a wonderfully creamy dressing. Normally, a Waldorf salad contains chicken, bleu cheese, and candied walnuts. These ingredients add sodium, sugar, and unhealthy fats to a seemingly healthy meal. When you factor in the creamy dressing, it takes it down another notch on the health charts. That’s not the case for this Waldorf salad variation.
The dressing for this salad is a creamy tahini dressing that is more reminiscent of a raw ranch, but it works well with the salad ingredients. The refreshing lemon flavor and nuttiness from the tahini complements the grapes, raw walnuts, and avocado. Now, the avocado is not a traditional ingredient in a classic Waldorf salad, but adding it to anything makes it better. Are we right, or are we right? You never regret adding avocado to a meal!
In case you didn’t notice, there are more grape varieties in grocery stores during fall. Grapes are excellent seasonal ingredients that most people enjoy as snacks. Adding them to salads and other recipes, much like avocado, is another great culinary decision. Not only do they pop with flavor, but they also provide numerous healthy benefits. Although this recipe calls for red grapes, feel free to purchase the grapes that you enjoy most. Green grapes, for example, will give the salad a pleasant tartness that complements the sweeter apples. Let us know which variety you choose in the comments below.
- Prep Time:20m
- Total Time:20m
- Serves: 4 servings
- Category: Full Body Cleanse Approved, Salads & Dressings, Vegan, Vegetarian, Gluten-Free
Ingredients
For the Salad
- 2 avocados, pitted and chopped
- 2 c green leaf lettuce, chopped
- 1 c apple, cored and diced
- 1 c red grapes, halved
- 1 c celery, chopped
- 1/2 c raw walnuts, chopped
For the Dressing
- 3/4 c tahini
- 1 tbsp. dried dill
- 2 tsp. garlic powder
- 2 tsp. onion powder
- 1 c filtered water (or more as needed)
- 1/2 c freshly squeezed lemon juice
- 1 tsp. sea salt
- 1/2 tsp. black pepper
Instructions
For the Salad
- Cut the avocados in half and remove the pits. Carefully spoon out the meat from each avocado half and chop roughly.
- Save the avocado shells for presentation if you want, otherwise you can discard them and serve the salad in regular bowls.
- Add the chopped avocados and the remaining ingredients to a large mixing bowl and toss to combine. Set aside while you make the dressing.
For the Dressing
- Add all of the ingredients to a blender and blend until smooth.
- Start with one cup of the filtered water and add more as needed.
- Pour desired amount of dressing over your salad and enjoy.
- Store any leftover dressing in a glass jar in the fridge for up to one week. Always stir or shake the dressing before each use.
