I originally got the idea for a raw Waldorf salad from Alissa Cohen's Raw Food for Everyone. I modified the idea to fit my own tastes. Waldorf salad ingredients are pretty standard, usually consisting of apples, celery, raisins, and walnuts. I was inspired to add coconut. The dressing for the Waldorf is a riff off of Cohen's recipe, though, in the end, it isn't really anything close to it.
In the end, the two salads look a lot alike, but the tastes are very different. The Jicama is a savory salad, and the Waldorf is sweet. I hardly needed dessert, but I feel no meal is complete without it. Both of these salads are great for the summer. And today it finally feels like summer is on its way. My doors are open, the windows are open, the sun is shining, and the birds are singing. It's a good day to make and share a meal.
Jicama Salad
Salad:
1 large jicama
1 c. corn kernels (frozen is fine if fresh isn't available)
2 stalks celery chopped
2 small carrots chopped
1/2 red bell pepper chopped
2 T. red onion finely chopped
Mix all ingredients in a large bowl. Set aside.
Dressing:
1 avocado
1/4 c. olive oil
1/4 c. apple cider vinegar
2 T. tahini
1 T. lemon juice
1 jalapeno pepper
2 t. celery salt
Himalayan sea salt to taste
Blend all ingredients in a high-speed blender. Pour over salad ingredients and toss. Serve and enjoy.
Waldorf Salad
Salad:
4 apples chopped
1 c. raisins
1/4 c. shredded coconut
1/4 c. walnuts
2 stalks celery chopped
Himalayan sea salt to taste
Combine all ingredients into a bowl. Set aside.
Dressing:
1/2 c. coconut milk
1/2 avocado
1/4 c. olive oil
1 T. apple cider vinegar
1 t. lemon juice
1 t. fresh ginger
Himalayan sea salt
Blend all ingredients in a high-speed blender. Pour over salad mixture and toss. Serve and enjoy.
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