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Jo Holden
This Waldorf Salad is dairy free, full of flavour and utterly delicious
Prep Time 20 mins
Total Time 20 mins
Servings 4


  • 1 large head romaine lettuce or other leaf of your choice
  • 2 handfuls of watercress
  • 1 apple diced
  • 2 sticks celery finely diced
  • 1 cup walnuts roughly broken up*
  • 1 small handful of flatleaf parsley finely chopped
  • A few good chunks of macadamia cheese
  • *An option to add flavour to the walnuts is first to soak them for 20 mins. Then drain and rinse and mix in 1 tsp. garlic powder 1 tbsp. onion powder and 1/2 tsp. salt. Then dehydrate at 115F for 12 hours. When they are dried roughly break them up by hand.
  • Macadamia Cheese recipe available here. To make the Blue Cheese effect just fold in 1/2 tsp. spirulina
  • Dressing:
  • 1/2 tsp. mustard
  • 2 tbsp. apple cider vinegar
  • 1/3 cup olive oil
  • 1/3 cup water
  • 1/4 cup cashews soaked for 20 mins or 1/4 cup almond butter
  • 1/2 tsp. salt
  • Black pepper to taste


  • Tear the lettuce and watercress and transfer to a bowl with the apple, celery and parsley.
  • Put all the dressing ingredients in a blender and blend until smooth.
  • Pour over salad until is lightly covered and add the walnuts.
  • Transfer to the serving plates and finish off with a slice of the Macadamia Blue Cheese
  • If you do not have any nut cheese, you could make a Rawmesan and sprinkle this on top.