Description
This nod to the Waldorf Salad is a much healthier version than the original. It is as tasty as it is filling. A fabulous Whole Food Plant Based recipe. Oil free, sugar free, no highly processed ingredients, and gluten free.
This Waldorf Salad was inspired and adapted from Where You Get Your Protein.
Ingredients
Scale
Salad Ingredients
- 2 – [ 15.5 oz. ] cans cannellini beans, drained and rinsed
- 2 1/3 cups red seedless grapes, halved (or chopped apples)
- 3 Tablespoon red onions, fine dice
- 2 celery ribs, diced
- 1 medium carrot, grated
- 2 radishes, diced
- ½ cup walnuts, rough chop
Dressing Ingredients
- 1 Tablespoon + 1 teaspoon tahini
- 3 Tablespoons unsweetened plain plant milk
- 2 teaspoons lemon juice
- 1 teaspoon organic maple syrup
- ½ teaspoon apple cider vinegar
- ¼ teaspoon garlic powder
- Pinch dried ground mustard powder
- ½ teaspoon sea salt (+/- to) *
- 1/8 teaspoon black pepper (+/-)
Optional:
- Bib lettuce
- Chopped chives
Instructions
- Rinse and drain the cannellini beans. Place the cannellini beans in a large bowl, and give them a rough mash using a potato masher or a wooden spoon. In other words, rough mash a few, but keep a good portion untouched. You should have a variety of some rough mashed and some whole beans.
- Chop all vegetables and fruit, and add to the bowl with the cannelloni beans. Mix well.
- Place all the dressing ingredients in a small bowl, then whisk well.
- Pour the dressing ingredients over the salad, gently mix to incorporate. The salad tends to drink up the dressing over time, if needed simply freshen it up with a little splash of apple cider vinegar or a little plant milk. Mix well.
- To serve, line a bowl or large plate with bib lettuce, then place the Waldorf salad into the center and top with snipped fresh chives or finely sliced radishes.
- Pull out individual bib leaves and top with the Waldorf salad. Or enjoy on a sandwich with lettuce.
Notes
*Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Storage: Refrigerate any leftovers, use within 3 days.