Crunchy Spring Waldorf Salad (Vegetarian, Low-Carb)

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This crunchy spring Waldorf salad is basically a super simple recipe, almost the same as the original. I replaced the apples with Jicama and the grapes with organic strawberries. What I did differently and where Jamie Oliver inspired me, is the way I cut the veggies – can you believe, that matters so much for the way we experience this salad, and roasting the strawberries with extra virgin olive oil and salt.

Further Food Nutritionist Commentary:

This salad is perfect for spring because it is so light and refreshing and works as an appetizer or a main dish. This salad is low carb with only 8g of net carbs and only 3g of sugar (from the strawberries)! Thanks to the celery, romaine, and strawberries each serving gives you almost 30% of your daily Vitamin C needs! Walnuts have high levels of the heart healthy omega-3 fatty acid, alpha linoleic acid, which constitutes a majority of the fat content in this dish!

By Liz Lederman

Crunchy Spring Waldorf Salad (Vegetarian, Low-Carb)

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Servings: 3-4

Ingredients

1 stack of celery or whole head with the outer ribs removed
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 ounces sheep or goat yogurt
2 heaped tablespoons avocado mayonnaise
1 tablespoon Dijon mustard
1/4 cup extra virgin olive oil
salt and pepper to taste

Instructions

  1. Preheat the oven to 350F.
  2. 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.
  3. 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.
  4. 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.
  5. 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).
  6. Chop tarragon.
  7. Peel and slice jicama in fine sticks.
  8. 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.
  9. Add all the vegetables on top of the sauce and mix well until all the veggies are coated in sauce.
  10. Add the strawberries with the juice from the pan and the roasted walnuts.
  11. Transfer to a serving bowl and enjoy as a main dish, appetizer or side.
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). Chop tarragon. 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.

Nutrition Information

Per Serving: Calories: 315; Total Fat: 32 g; Saturated Fat: 4 g; Monounsaturated Fat: 11 g; Polyunsaturated Fat: 9 g; Cholesterol: 13 mg; Sodium: 83 mg; Potassium: 171 mg; Carbohydrate: 10 g; Fiber: 2 g; Sugar: 3 g; Protein: 5 g

Nutrition Bonus:

Vitamin C: 28%; Vitamin A: 4%; Iron: 2%; Calcium: 43%

 

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