This creamy salad with apples, celery, walnuts is very versatile. It is a little bit sweet, a little savoury, a little tart, a little crunchy and very yummy! This is based on the classic Waldorf salad but with a twist, basically it just uses the basics of celery, apple and walnuts.
Sometimes I make it with pasta (as in the photo), other times I like to have it with a baked potato or even with some rye bread. You can use meat-free protein sources such as seitan. To make it vegan you can use dairy-free alternatives to yoghurt and mayonnaise, there are very good alternatives available in most supermarkets.
Ingredients
- 80 g meat-free pieces
- 70 g pasta
- 1 tbsp olive oil
- 100 g apple
- 1 stalk of celery
- 20 g walnuts
- 1 tbsp(dairy-free) yoghurt
- 1 tbsp(dairy-free) mayonnaise
- 1 handful of salad leaves (rocket works well)
- squeeze of lemon juice
- salt and pepper to taste
- 3 oz meat-free pieces (optional)
- ¾ cup pasta
- 1 tbsp olive oil
- 3½ oz apple
- 1 stalk of celery
- ¾ oz walnuts
- 1 tbsp (dairy-free) yoghurt
- 1 tbsp(dairy-free) mayonnaise
- 1 handful of salad leaves (arugula works well)
- squeeze of lemon juice
- salt and pepper to taste
Instructions
- Start to cook the pasta in a pan of well salted boiling water.
- Warm up another pan and gently toast the walnuts to release the flavour. This should only take a minute, remove from the heat and set aside.
- In the same pan used for the walnuts add the oil and shallow fry the meat-free pieces. Once cooked and browned remove and put to one side.
- Finely dice the apple and celery, add to a bowl. Add the yoghurt, mayonnaise, lemon juice and seasoning.
- Once the meat-free pieces and walnuts have cooled down add to the bowl and mix together.
- Once the pasta is cooked, drain and run under cold water to cool down the pasta quickly and stop the cooking process.
- Add the pasta to the bowl and mix well.
- Toss in some salad leaves into the bowl and serve immediately.
Notes
This Waldorf salad recipe can be easily made vegan by substituting the yoghurt and mayonnaise for dairy-free versions of these.