A Waldorf salad is usually made from celery, apples and walnuts, dressed with mayonnaise.
Because neither nuts or mayonnaise are allowed on the stricter version of the Autoimmune Protocol, I decided to modify the recipe so that it did not contain either of these ingredients. I added cucumber and radishes to provide a bit of extra crunch, and in place of the mayonnaise, I used some of my homemade coconut milk yogurt. This made it tangy and refreshing, and much lighter. It also added some gut-friendly probiotics.
I served the salad on a bed of baby greens.
This recipe was one of the side dishes that I served with my AIP BBQ Ribs that I made the other day.
AIP Waldorf Salad
- 1 stick celery – diced
- 1 granny smith apple – cored and diced
- ½ cucumber – diced
- 5 radishes – each cut into ½” chunks
- ¼ cup coconut milk yogurt
- 1 tbsp lemon juice
- 1 tbsp fresh parsley – chopped
- sea salt to taste
- Baby spring greens to serve
Mix together the coconut milk yogurt, lemon juice and parsley. Season to taste with sea salt.
Chop the celery, apple, cucumber and radishes into ½” chunks.
Mix the vegetables with the coconut yogurt dressing.
Serve the salad on a bed of baby greens.
Shared at: The Gathering Spot, Handmade Tuesdays, Tell Em Tuesday, Fat Tuesday, Tasty Tuesdays, Waste Not Want Not Wednesday, Allergy Free Wednesdays, Gluten Free Wednesday, AIP Paleo Recipe Roundtable, Full Plate Thursday, Gluten Free Fridays, Real Food Fridays, Lets Get Real Fridays