Waldorf Salad
YIELD
~500-600ML
PREP TIME
00:30
COOKING TIME
00:30
INGREDIENTS
For the salad
- 100g Walnuts - toasted & chopped
- 1 packet streaky bacon
- 3 apples - cored and thinly sliced
- 12 new season baby potatoes - boiled then quartered
- A handful of raisins
- A handful of fresh chives
- 2 Avocados
- Extra Virgin Avocado Oil
- 100g Cashews
- 1 Lemon - zest & juice
- 2 cloves Garlic
- Salt & Pepper
METHOD
- Soak the cashews in boiling water for 30 minutes to soften. Drain.
- In a food processor, blitz the dressing ingredients until silky smooth. If it's too thick, add some cold water for the right dressing consistency. Set aside.
- Fry off the streaky bacon until crispy & golden in a non-stick fry pan.
- Place the cooked potatoes, sliced apple, raisins, bacon and walnuts in a large mixing bowl, and gently fold through the dressing. Transfer to a beautiful serving dish and top with chives.
- Devour!
