This prawn Waldorf salad is a twist on the classic combination of crunchy apple, grapes, celery and walnuts, which would be really good for you if it wasn’t then coated with a thick layer of mayonnaise. I’ve added prawns for extra protein and swapped the calorie-rich mayo for a much lighter Greek yoghurt dressing, so you can have your Waldorf salad and eat it, after all. The celery heart is the more tender inner stalks of the head that are often sold separately.
1 small romaine lettuce, finely shredded
200g cooked, peeled king prawns, deveined if necessary
1 celery heart, chopped
1 eating apple e.g. Granny Smith, cored and cut into 1cm pieces
100g seedless green grapes, washed and halved
FOR THE DRESSING
100g Greek yoghurt
1½ tsp Dijon mustard
1 tsp cider vinegar
Juice of ½ lemon
Sea salt and freshly ground black pepper
Start by making the dressing; whisk together all the ingredients in a small mixing bowl. Taste and adjust the seasoning as necessary, adding a little more lemon juice if required.
Toast the walnuts in a dry frying pan over a medium heat for 2–3 minutes until golden.
Put the shredded lettuce leaves into a large mixing bowl and add the prawns, celery, apple and grapes. Spoon in the dressing and toss to coat. Taste and adjust the seasoning as necessary before serving.
SALAD TO GO
If you are taking your prawn Waldorf salad to work or on a picnic, dress it in the morning but don’t add the lettuce until you are ready to eat it.
FAT (g) 16.0
SATURATES (g) 3.0
CARBS (g) 10.0
SUGARS (g) 10.0
FIBRE (g) 4.0
PROTEIN (g) 15.0
SALT (g) 1.14