This Waldorf salad without mayo combines thinly sliced apples and celery with grapes and a Greek yogurt-crème fraîche dressing. The sweet-spiced walnuts are baked separately, cooled, and added just before serving.
Why You'll Love This Waldorf Salad Without Mayo
- A mayonnaise-free dressing: Greek yogurt and crème fraîche coat the apples and celery without using mayo.
- A separate walnut topping: Baking the nuts with sugar and spices adds another layer of flavor to the familiar fruit-and-celery combination.
- Easy final assembly: Chill the dressed base, then add the grapes and walnuts when you are ready to serve.
I like Waldorf salad when I want a side dish that feels a little more elegant without complicated plating. For this version, I take the extra step of baking the walnuts rather than adding them straight from the packet. Keeping them separate until serving also lets me prepare the dressed apples and celery before finishing each plate.
Waldorf salad is an American apple-and-celery salad commonly served with walnuts and a creamy dressing. This version includes grapes and works as a side dish or part of a salad spread. For a more substantial option with fruit, my chicken salad with grapes includes chicken; for another salad to serve alongside this one, try my tomato burrata salad.
Key Ingredients for Waldorf Salad Without Mayo
You'll find the exact measurements in the recipe card below. These are the ingredients that shape this version:
- Apples, celery, and grapes: The apples and celery are cut into thin strips for the dressed base. Halved grapes are added at the end, keeping them distinct from the sliced ingredients.
- Walnuts, egg white, and sugar: Egg white helps the sugar and spices coat the walnuts before baking. The full batch is divided among the four servings.
- Chili powder, paprika, cumin, and fennel seeds: These season the walnut topping, adding warmth and spice alongside the sugar.
- Greek yogurt and crème fraîche: Together, they form the mayonnaise-free dressing. Greek yogurt adds tang, while crème fraîche contributes richness.
- Lemon juice and white pepper: Lemon juice is used separately in the apple water and the dressing. White pepper seasons the dressing without adding visible dark flecks.
How to Make Waldorf Salad Without Mayo
Here is a quick overview. The printable recipe includes all the quantities and timings.
1. Bake the walnuts: Coat the walnuts with egg white, then toss with the sugar and spices. Spread them on a baking sheet, bake, and leave to cool completely.
2. Prepare the apples and celery: Cut the celery into thin strips. Thinly slice the apples, place them in lemon water, then drain well and cut into strips before adding them to the celery.
3. Dress and chill: Mix the Greek yogurt, crème fraîche, white pepper, and lemon juice. Toss with the apples and celery, then refrigerate before serving.
4. Finish the plates: Divide the chilled salad among the plates and arrange the halved grapes around it. Add the cooled, chopped walnuts, keeping a few whole pieces for garnish.
Helpful Swaps
- Crème fraîche: Sour cream is an alternative for the dressing; keep the Greek yogurt. It will give the dressing a tangier flavor.
- Apples: Use firm, ripe pears for a softer fruit base. Slice them gently and drain well after the lemon-water treatment.
- Walnuts: Pecans or sliced almonds offer another nut topping. Use the same coating, but watch them closely during baking, especially the thinner almonds.
Tips for Waldorf Salad
- Drain before dressing: Let excess lemon water drain from the apple slices so it does not dilute the dressing.
- Keep the strips consistent: Cut the apples and celery to a similar thickness so they mix evenly and are easy to pick up together.
- Taste after mixing: If the apples are particularly sweet, taste the dressed salad before deciding whether it needs a little more lemon juice.
- Add the grapes last: Halve and arrange them just before serving to keep their shape and limit extra moisture in the dressed base.
Commonly Asked Questions
Waldorf Salad is a traditional American dish with crisp apples, celery, walnuts, and a creamy dressing, known for its sweet and savory taste. It was first made at the Waldorf Astoria Hotel in New York City in the late 1800s and has remained popular for its simple and tasty mix of ingredients. This healthier version skips the mayo and uses spiced walnuts and a light yogurt dressing for better flavor, balance, and freshness.
Storage
Keep the dressed apple and celery mixture in a covered container in the refrigerator. Store the cooled walnuts separately so they do not sit in the dressing, and add them with the grapes when serving.
What to Serve with Waldorf Salad
Serve this salad alongside one-pan Greek lemon chicken and potatoes or Italian grilled chicken thighs. For a table of smaller dishes, pair it with Greek lemon potatoes and another salad.
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Recipe
Waldorf Salad Without Mayo
Ingredients
For the spiced walnuts
- 200 g walnuts
- 1 egg white
- 50 g sugar
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon fennel seeds
For the salad
- 2 celery stalks
- water - enough to cover the sliced apples
- 1 tablespoon lemon juice
- 2 apples
- 12 grapes
For the dressing
- 150 g Greek yogurt
- 150 g crème fraîche
- 1 teaspoon ground white pepper
- 1 tablespoon lemon juice
Instructions
- Preheat the convection/fan oven to 180 °C. Place 200 g walnuts in a bowl and add 1 egg white. Mix until evenly coated, then add 50 g sugar, 1 teaspoon chili powder, 1 teaspoon paprika, 1 teaspoon ground cumin, and 1 teaspoon fennel seeds. Toss to coat, spread on a baking sheet, and bake for 10 minutes. Set aside to cool completely while you prepare and chill the salad.
- Thinly slice 2 celery stalks into strips and place them in a large bowl.
- Fill another bowl with enough water to cover the apple slices and mix in 1 tablespoon lemon juice. Thinly slice 2 apples, using a mandoline or a sharp knife, and place the slices in the lemon water. Lift them out, drain well, cut into thin strips, and add to the celery.
- In a separate bowl, mix 150 g Greek yogurt, 150 g crème fraîche, 1 teaspoon ground white pepper, and 1 tablespoon lemon juice until smooth. Pour over the apples and celery, toss to coat, and refrigerate for 30 minutes.
- Just before serving, halve 12 grapes. Divide the chilled apple and celery mixture among four plates and arrange the grapes around it.
- Roughly chop the cooled spiced walnuts, reserving a few whole pieces for garnish. Divide the entire walnut batch among the four servings, sprinkling the chopped walnuts over the salad and arranging the reserved pieces around the plates.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Sandra says
Excellent thanks for the recipe!