This weekend my husband and I celebrated the return of Fat Dan’s Deli in their new Indy location with an Italian beef and these slow-smoked wings. To balance out all that smokey-meaty-goodness, I wanted a fresh, crisp salad. Once again, I turned to my weekly Green Bean Delivery produce bin for inspiration.
https://www.instagram.com/p/WvNfV7OPPU/I found apples and celery and immediately thought of a Waldorf salad. No grapes though. No worries, because I found this great Chopped Waldorf Salad recipe from Deliciously Organic that uses blueberries. Yum.
https://www.instagram.com/p/WvMcpQuPN-/I like my Waldorf Salad a little on the tart side, so a Lemon Buttermilk Dressing like the one from Foodess was perfect for what I had in mind. To keep the dressing light, I substituted Vegenaise and grapeseed oil. I also used stevia in place of the sugar.
https://www.instagram.com/p/WvMpTFuPOO/I didn’t have chives, but I did have green onions. As I grabbed these from the refrigerator, I also impulsively picked up the mint. With the apples, celery, lemon, and buttermilk, I thought the mint would add a clean, fresh bite to the salad. Then when I pulled the sliced almonds from the pantry, the shredded coconut also caught my eye. Why not, I thought? I adore coconut. Once I combined all the ingredients and plated the salad on the romaine lettuce, I finished it with some coarsely ground pink Himalayan salt.
https://www.instagram.com/p/WvLiS8uPMU/I know, I know. Blueberries with green onions? And mint? Yes, trust me. It tasted like Spring in every bite. But the coconut? Meh. You can skip it if you want.
https://www.instagram.com/p/WvNfV7OPPU/Lemon Buttermilk Waldorf Salad with Blueberries
Ingredients:
1 large Granny Smith apple, diced
3-4 celery ribs, diced
1 cup blueberries
1/4 c. green onion, diced
1 T. fresh mint, minced
1/2 c. sliced almonds
1/4 c. unsweetened, shredded coconut
Lemon Buttermilk Dressing:
1/4 c. lemon juice
2 t. lemon zest, finely grated
1/3 c. grapeseed oil
2 T. vegenaise
1/4 c. buttermilk
sweetener of choice, to taste (I used about a half packet to stevia powder)
1/2 t. salt or to taste
Whisk together ingredients for Lemon Buttermilk Dressing and set aside. Combine salad ingredients in a large bowl. Add the Lemon Buttermilk Dressing and stir to coat the salad mixture. For best results, refrigerate the salad for at least 4-6 hours or overnight. Serve over chopped romaine lettuce.
Makes 4-6 servings.
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