This Waldorf Salad recipe is inspired by one I had recently from Wholefoods Market. I’m a big salad fan, I particularly love using fruit and nuts in salads as they give different textures at the same time as soothing my sweet tooth (teeth).
I don’t eat mayonnaise or salad cream so I’m using a healthier cashew cream which makes the salad suitable for vegans. I’ve also replaced lettuce with nutrient rich kale as it’s a great source of protein, iron, calcium, fatty acids and fibre!
1 bag kale
4 celery stalks, roughly sliced
1 apple, chopped into chunks
1 lemon, juiced
1 garlic clove, finely chopped
1/2 cup cashews
1/4 cup walnuts, roughly chopped
1/4 cup hazelnuts
Drizzle olive oil
- Put the cashews in a bowl and cover with water, leave overnight to soak. If you want to speed this step up you can place the cashews in boiling water for an hour
- This is the part that’s going to sound weird but go with it, it’s worth it! First, put the kale into a bowl, drizzle with olive oil and half the lemon juice and then MASSAGE for five or so minutes. You’ll know that kale is can be quite tough and bitter, well massaging it softens the leaves and takes away the bitter taste. You can also use this time to remove any big stalks as and when you come across any. Set aside.
- Drain the cashews and put in a food processor with the remaining lemon juice and garlic and blitz, slowly pouring water a tablespoon at a time until you’ve reach a thick, pourable sauce consistency
- Add the chopped apple, celery, walnuts and hazelnuts to the kale and combine. Pour over the cashew cream and serve!
I hope you enjoy!