This Spanish take on the classic Waldorf salad is tangy and refreshing. It has all the favorite aspects of the traditional salad just with an updated flavor profile.
- 2 Granny Smith apples, cored and diced
- 2 Braeburn apples, cored and diced
- ¾ cup chopped celery
- ¾ cup diced dried apricots
- ½ cup slivered almonds, toasted
- ¼ cup minced fresh parsley
- ½ cup plain yogurt
- 2 tablespoons sherry vinegar
- 1 tablespoon honey
- 1 tablespoon minced orange zest
- 1 teaspoon kosher salt
- Black pepper to taste
Combine apples, celery, apricots, almonds, and parsley in a large bowl.
Whisk together yogurt, vinegar, honey, zest, salt, and pepper; drizzle over salad and toss to combine. Season with additional salt and pepper to taste.
Using yogurt instead of the traditional mayonnaise give this salad the perfect amount of tang. However, if you’d prefer to use mayo, go right ahead and swap it in for the yogurt.
Make it dairy-free/vegan: use dairy-free yogurt.
Make it low-sugar: leave the honey out or decrease honey to 1 teaspoon.
Make it nut-free: use pepitas (pumpkin seeds) instead of toasted almonds.
I developed this recipe for Cuisine at Home magazine and it was originally published in their fall 2016 issue (no. 119)
- Serving Size: 1 cup
- Calories: 149
- Sodium: 260mg
- Fat: 4g
- Saturated Fat: 1g
- Carbohydrates: 29g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 2mg
Keywords: Waldorf Salad, Waldorf Salad no-mayo, Waldorf Salad with yogurt