Salmon Waldorf Salad
Elevate your salad game with this vibrant and protein-packed Salmon Waldorf Salad, a fresh twist on the classic Waldorf favorite. Featuring tender, flaky salmon combined with crisp diced apples, crunchy celery, sweet red grapes, and toasted walnuts, this salad offers a perfect balance of textures and flavors. A creamy, tangy dressing made with low-fat Greek yogurt, mayonnaise, and a hint of honey ties it all together beautifully. Serve it over a bed of romaine lettuce for added crunch and a stunning presentation. Ready in just 25 minutes, this easy, wholesome recipe is perfect for lunch, a light dinner, or an elegant brunch spread. Whether you enjoy it immediately or let the flavors meld in the fridge, this Salmon Waldorf Salad is a surefire crowd-pleaser! SEO keywords: Salmon Waldorf Salad, fresh salad recipes, protein-packed salad, healthy salad ideas, easy salmon recipes.
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Recipe Information
Ingredients
- 300 grams Salmon filet (cooked and flaked)
- 1 medium Apple (crisp variety like Granny Smith or Honeycrisp, diced)
- 2 stalks Celery (sliced thinly)
- 100 grams Red seedless grapes (halved)
- 50 grams Walnuts (toasted and chopped)
- 120 grams Low-fat Greek yogurt
- 2 tablespoons Mayonnaise
- 1 tablespoon Lemon juice (freshly squeezed)
- 1 teaspoon Honey
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper (freshly ground)
- 4 large Romaine lettuce leaves (optional, for serving)
Instructions
Cook the salmon filet by baking, poaching, or pan-searing until fully cooked and flaky. Allow it to cool to room temperature, then flake into bite-sized chunks. Set aside.
Prepare the dressing by whisking together the Greek yogurt, mayonnaise, lemon juice, honey, salt, and black pepper in a small bowl. Adjust seasoning to taste, if needed.
In a large mixing bowl, combine the diced apple, sliced celery, halved grapes, and toasted walnuts.
Add the flaked salmon to the mixing bowl with the apple mixture and gently toss to combine.
Pour the prepared dressing over the salad mixture and gently stir until all ingredients are evenly coated.
If desired, serve the salad over romaine lettuce leaves for added crunch and presentation.
Serve immediately or refrigerate for up to 2 hours before serving to allow the flavors to meld.
Nutrition Facts
Calories |
1513 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.3 g | 126% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 233 mg | 78% | |
| Sodium | 1536 mg | 67% | |
| Total Carbohydrate | 83.8 g | 30% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 59.1 g | ||
| Protein | 86.5 g | 173% | |
| Vitamin D | 43.8 mcg | 219% | |
| Calcium | 228 mg | 18% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 2118 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
