Waldorf Salad: Pure and Simple

Bowl of Waldorf salad on bed of lettuce leaves with serving spoon.

5 from 1 vote

Waldorf Salad: Pure and Simple

Crisp, creamy and wonderfully simple, this Waldorf salad is all about fresh flavour and crunch. Made with just three core ingredients, sweet apple, crunchy celery and toasted walnuts, which are tossed in a quick mayonnaise and yoghurt dressing. It’s fast, fuss-free and perfect as a light meal or easy side.

Prep Time6

Cook Time6

Course: Lunch, Side Dish

Cuisine: American

Keyword: apples, celery, easy, mayonnaise, quick, salad, walnuts, yoghurt

Servings: people

Calories: 186kcal

Author: Choclette @ Tin and Thyme

Ingredients

50 g walnuts roughly chopped
2 dessert apples sweet red and crunchy are best
1 tbsp freshly squeezed lemon juice can swap for apple cider vinegar
2 stick celery
2 tbsp mayonnaise I use my homemade vegan mayonnaise
2 tbsp Greek yoghurt
1 pinch fine sea or rock salt
good grinding of black pepper
lettuce leaves (optional)

Metric - US Customary

Instructions

Place the walnuts on an ovenproof tray and roast them in the oven or air fryer at 180℃ (160℃ fan, 350℉, Gas 4) for eight minutes. Alternatively toast over a moderate heat in a dry frying pan for 5-6 minutes. Give an occasional stir and check they're not burning. Leave to cool for a couple of minutes.
50 g walnuts
Whilst the walnuts are toasting, quarter and core the apples, but don't peel them. Chop them into 1 ½ cm (half inch) chunks - they don't need to be exact.
2 dessert apples
Place them in a medium mixing bowl and squeeze in the lemon juice. Give the apples a good toss to coat them in the juice. This stops the apple flesh from browning and also adds a bit of zip to the salad.
1 tbsp freshly squeezed lemon juice
Chop the celery into 1 cm (just under half an inch) slices and add to the bowl.
2 stick celery
Reserve a quarter of the walnuts for scattering over the top and add the rest to the bowl.
Spoon in the mayonnaise and yoghurt, then add the salt and pepper. Give everything a really good mix so that the apples, celery and walnuts are evenly coated.
2 tbsp mayonnaise, 2 tbsp Greek yoghurt, 1 pinch fine sea or rock salt, good grinding of black pepper
Serve on a bed of lettuce, if liked and scatter with the reserved walnuts.
lettuce leaves

Notes

Serves four as a side dish and two as a light lunch.

If entertaining, you might like to serve the salad on individual lettuce leaves.

Best eaten on the day of making. Will keep in a sealed container in the fridge for 2-3 days, but will lose some of its freshness and crispness.

You’ll find additional tips and info about this recipe in the main body of the post.

Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.

Nutrition