Immune Boosting Waldorf Salad – Nyoutritious
I am so thrilled to link up to Inspo contributor Regina Barker‘s latest recipe, which is for Waldorf salad. There is absolutely nothing I would order on a lunch menu over a Waldorf salad – it has always been a favorite of mine. Quite honestly, my only reservation with the salad is the high-calorie content. (Sidenote: isn’t it so sobering to discover a previously enjoyed food is high calorie, and henceforth will only be consumed with a hearty side of guilt and drink of remorse?!)
I knew Regina would offer a healthy spin on it, and I can hardly wait for a normal time of day (it’s midnight here…) to assemble the ingredients (you may also have them on hand!) and test out this immune boosting Waldorf salad.
Nyoutritious’ Waldorf Salad
I have been craving this fresh and bright coloured Waldorf salad all week and thought it was about time I share the love. I love all the crunch from the celery and sweet apples paired with the tart yogurt dressing, which is delicious even on its own. And I love the look of it… which is always a good sign.
While sitting down to write this post I started wondering about who this Waldorf was? I figured there had to be some sort of history attached to the creation of this salad, since it is always known as Waldorf salad. And sure enough… The Waldorf salad was first created in the 1890s at the Waldorf Hotel in New York City – the same hotel we now know as the Waldorf-Astoria Hotel. So there you go. A little history lesson accompanied by a recipe. And this is my nutritious twist on it. Minus all the mayonnaise and plus a lot of extra fresh summer coloured vegetables.
During a regular week, I don’t cook a lot. Instead, I do a whole lot of food assembly. I usually cook up some staples, like quinoa, roasted sweet potato, broccoli and beets and have containers with already washed fresh vegetables; kale, arugula, carrots, cucumber, bell peppers… and so on, ready to be paired up into a meal that will take little more than 10 mins to prepare from start to finish!
As with most recipes on here, you really can give it your own twist and make it suit your needs using what you have on hand. The idea of aiming for food assembly makes healthy eating a lot easier and is often what I do myself and recommend to clients who are busy and/or don’t really enjoy cooking all that much. The only slightly tricky part is to plan for it and take a few hours a week to shop, pre-cook a few staples and organise your fridge to make it easy for yourself in those moments when you’re hungry and don’t have time or energy to start a whole big dinner project.
So if you don’t take anything else away from this post, simply take away the word; food assembly. Aim for that and stop feeling intimidated by eating healthy plant based foods. It really is a lifestyle change, and it may take some getting used to in the planning department, but it is so easy and you’ll soon feel the benefit and find your own rhythm.
Some of you may feel like a salad on its own isn’t enough. I personally find this salad to be quite a satisfying salad, but when serving it as a main meal I usually pair it with protein, such as grilled chicken or fish, or with a some cooked quinoa and feta cheese (a personal favourite combo!) to make it extra satisfying. It makes for a light but at the same time satisfying meal full of nutrients that won’t leave you feeling heavy afterwards.