📝 About This Recipe
Born in the late 19th century at New York's Waldorf-Astoria Hotel, the classic Waldorf salad is a symphony of crunch and cream. This keto-friendly evolution swaps high-sugar apples for crisp, refreshing chayote squash and juicy jicama, maintaining that signature texture without the carb count. Topped with buttery toasted walnuts and a velvety lemon-herb dressing, it’s a sophisticated side dish that brings a touch of Manhattan elegance to your low-carb lifestyle.
🥗 Ingredients
The Crunch Base
- 2 medium Chayote Squash (peeled, cored, and diced into 1/2-inch cubes)
- 1 cup Jicama (peeled and diced into 1/2-inch cubes to mimic apple texture)
- 3 pieces Celery Stalks (thinly sliced on a bias)
- 1/4 cup Red Grapes (Keto Modification) (halved; optional for color, or substitute with sliced radishes for zero sugar)
The Toasted Elements
- 1 cup Walnut Halves (raw, high-quality)
- 1 tablespoon Salted Butter (for toasting the nuts)
The Creamy Dressing
- 1/2 cup Avocado Oil Mayonnaise (sugar-free)
- 2 tablespoons Full-Fat Greek Yogurt (unsweetened)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 2-3 drops Liquid Monk Fruit or Allulose (to balance the acidity)
- 2 tablespoons Fresh Flat-Leaf Parsley (finely chopped)
- 1/2 teaspoon Sea Salt (to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
The Bed and Garnish
- 1 head Bibb or Butter Lettuce (leaves separated and washed)
- 1 tablespoon Fresh Chives (snipped for garnish)
👨🍳 Instructions
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1
Begin by prepping your 'apple' substitutes. Peel the chayote squash and jicama, removing any tough seeds from the center of the chayote. Dice them into uniform 1/2-inch cubes to ensure a consistent mouthfeel.
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2
Place a small skillet over medium-low heat and add the tablespoon of butter. Once melted and foaming, add the walnut halves.
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3
Toast the walnuts for 3-5 minutes, tossing frequently, until they are golden brown and emit a rich, nutty aroma. Remove from heat immediately and set aside to cool.
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4
In a small mixing bowl, whisk together the avocado oil mayonnaise, Greek yogurt, and fresh lemon juice until smooth and emulsified.
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5
Add the monk fruit drops, salt, black pepper, and chopped parsley to the dressing. Whisk again and taste; it should be bright, creamy, and slightly tangy.
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6
In a large glass mixing bowl, combine the diced chayote, jicama, and sliced celery.
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7
If using grapes for a pop of color, add them to the bowl now. If you are strictly keto, you can omit these or use 2-3 sliced red radishes for a similar visual effect with a spicy kick.
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8
Pour the creamy dressing over the vegetable mixture. Use a large rubber spatula to gently fold the ingredients together until every piece is evenly coated.
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9
Roughly chop the cooled, toasted walnuts, leaving some larger pieces for texture. Fold half of the walnuts into the salad.
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10
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This allows the flavors to meld and the chayote to soften slightly in the dressing.
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11
Arrange the Bibb lettuce leaves on a large serving platter or individual plates to create decorative 'cups'.
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12
Give the salad one final toss. Spoon the mixture generously into the center of the lettuce leaves.
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13
Garnish with the remaining toasted walnuts and a sprinkle of fresh snipped chives for a professional finish.
💡 Chef's Tips
To prevent the salad from becoming watery, ensure your chayote and jicama are patted completely dry after dicing. If you miss the tartness of Granny Smith apples, add 1/2 teaspoon of apple extract to the dressing for that nostalgic flavor. For an extra protein boost, add 1 cup of shredded rotisserie chicken to turn this into a full meal. Always toast your walnuts fresh; the oils in pre-toasted nuts can turn bitter over time. If you prefer a thinner dressing, add a teaspoon of heavy cream until your desired consistency is reached.
🍽️ Serving Suggestions
Pair this with a crisp, chilled glass of Sauvignon Blanc or sparkling water with a twist of lime. Serve alongside a pan-seared salmon fillet or a juicy grilled ribeye steak. This salad makes an excellent topping for keto-friendly cloud bread or seed crackers. For a brunch setting, serve it in chilled glass bowls with a side of deviled eggs.