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Prep time
25 minutes
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Cook time
3 minutes
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Serves
1
Author Notes
Read a recipe for an updated Waldorf Salad by Cathy Barrow in The Washington Post. I am participating in Veganuary to help tip me more plant based (too in love with cheese/eggs/butter/etc to be permanently vegan), so adapted a bit. The mayonnaise had to go. Lovely flavorsome, crunchy, light and satisfying salad. A little bit of work to shop for and to prepare, but worth it. —luvcookbooks
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Ingredients
- Clementine Dressing
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1 clementine, juiced
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A tiny bit of minced Serrano pepper
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Salt and pepper
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Splash of olive oil
- Updated Veganized Waldorf Salad
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Half a pomelo, in sections (forkable)
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Half an Asian pear apple, thin wedges cut in half
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Large handful pomegranate seeds
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Persimmon, chopped (Fuyu)
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Small handful chopped celery
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Small handful roughly chopped walnuts, toasted with a smidge of olive oil and salt
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Small handful of fresh mint and Thai basil, slivered
Directions
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Add the minced Serrano pepper (I used about 1/8) to the clementine juice. Season with salt and pepper and add olive oil. Whisk together.
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Mix all salad ingredients in a bowl. Pour over dressing, mix again, and serve! Travels nicely with the dressing and walnuts in separate containers, mixed on site.
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