Healthy Waldorf Salad with a Twist

I was skimming through an old recipe book today, deciding whether to keep or throw it out. I do have an excess of household ‘stuff,’ that’s been in storage for well over twelve months awaiting our relocation into a modern new house by the beach, so even with the massive amounts of cupboard space the new house has, I still would like to downsize as much as I can.

So it was in a somewhat semi exhausted state from unpacking, I happened upon the recipe book. Truly, it might have just been easier to toss the whole thing out and start with fresh recipes, but handwritten old favourites evoke family memories too, so I knuckled down with a cuppa and flipped through the yellowing, slightly food stained pages. That’s when I found a recipe for “Avocado Norwegian,” that I had torn from Brisbane’s first ever vegetarian restaurant’s cookbook. The recipe is a form of salad topping an avocado half.

The recipe before the Fusion

Now normally the thought of chomping into half an avocado, (even one with a delicious topping), as one would an apple or pear, turns my stomach, but for some reason I saved this recipe and thus, gave it another look. I thought anything remotely connected with Scandinavia always deserves my attention.

I decided it might work better if I changed it a little and gave it a bit more flair. After all, who doesn’t adapt recipes?ย 

With the addition of a few extra ingredients, served on a bed of spinach/kale mix, and garnished with dill sprigs, I created a kind of Norwegian Waldorf Salad Fusion.

As an added bonus, the avocado is another way to add Vitamin C, E, K, and B-6, as well as riboflavin, niacin, folate, pantothenic acid, magnesium, and potassium, beta-carotene, and omega-3 fatty acids into your diet. It surely packs a nutritional punch.

This is the final recipe for Avocado Norwaldorf Salad

Serves approximately 2 people

  • 2 sticks celery
  • 1/2 cup Fresh walnuts
  • 1 -2 red apples – I used a Royal Gala variety
  • 1-2 green apples – such as a Granny Smith
  • Fresh mint leaves, roughly torn
  • 1/3 cup Dill Pickles, roughly chopped
  • Jarslberg cheese, cubed – amount depending on personal preference
  • Mayonnaise to cover
  • 1 tablespoon of Dijon Mustard or Dijonnaise
  • Dill sprigs for garnish
  • 1 Avocado, peeled and diced into large chunks
  • Squeeze of Lemon juice (optional)
  • Seasoning to taste

Mix ingredients together, adding Avocado last.

Serve with:

Camembert cheese wedges on a bed of Spinach/Kale/Lettuce

Enjoy! Healthy, tasty and definitely worth a second look.

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51 thoughts on “Healthy Waldorf Salad with a Twist”

    1. Well M-R, it has taken me this long to get settled in my new abode. I am still unpacking items and awaiting window accessories etc. in the new abode. Finding my way to new shops, fixing the garden, removing the ever present dust, dealing with contractors for screens, shutters, blinds, sheds, etc
      As for the kale, I added it to satisfy the hipster followers, I must surely have ;-0

      Liked by 1 person

        1. I had a look in one of my recipe books today – one that I have yet to make some recipes out of – and on page 32 was mint coconut pesto! In my old book, there was Tomato Veal – both sound appetizing. You have inspired me, Peggy.

          Liked by 1 person

    1. Hellooo back, Moon! I have been settling in, but it has taken time. I will be back with Friendly Friday this week! I have missed everyone lots. Do let me know what you think or how you adapt the salad.

      Liked by 1 person

  1. After getting married, my wife and I picked up a Culinary Arts Institute Encyclopedic Cookbook– mainly because of my love of food; and because my Mom had said never to be afraid of cooking and to just start with basic recipes. It’s got a thousand pages of recipes and related info. And to this day I often use it as a reference for old recipes as well as comparisons to newer methods I might find online. Can’t ever toss this one out.

    Liked by 1 person

    1. Sound advice to never be afraid of cooking. Basic meals are always good hearty meals! I agree also that you can put your own stamp on these basic recipes. They are very forgiving and it is a way to be creative.


  2. Amanda, lovely to see you back! ๐Ÿ˜€ Iโ€™ve been checking in now and then but you were still awol! ๐Ÿ˜€๐Ÿ˜€ Oh, I love older recipes and they are historical documents I feel … your updating here looks delicious and as avocado is my current go-to food this is something Iโ€™ll make soon. Printing the recipe!

    Liked by 1 person

    1. Thank you, Annika. It has been a long process unpacking and settling in to my new abode by the sea. I have tried also to have rest periods. Thanks for checking in on StPA. As for the recipe: It is a historical document and I will now think of them as such.
      I do hope you like the salad as much as I do. I am also interested in how you much customize it to your own particular tastes.

      Liked by 1 person

  3. This is very lovely, what a nice content.. Check my page too, nice contents are waiting for you to be read. ๐Ÿ˜Š๐Ÿ˜Š happy blogging.


        1. Yes thank you. We are settling in after so many busy week. It is such a busy time of the year and I am sure that travel agencies are frantic with all the travellers moving around the globe at this time of year. Where are you off to this time?


  4. Welcome to your new home on the beach (did you post photos that I missed?), and welcome back to your blogohome! Iโ€™ll borrow from Christian Morgenstern: “Home is not where you live, but where they understand you.” You were missed!

    Liked by 1 person

    1. Thanks so much. I have missed everyone. I haven’t posted too many photos of my new place here, as I have a separate blog where you can see the progress to build completion.
      That is a nice quote! I hope the new neighbours will understand me!
      I do agree in principle with the quote: a home is our sanctuary.
      Are you at home for Christmas?

      Liked by 1 person

      1. Whoa, seeing your home being built (literally!) brick by brick has to be something special! I know youโ€™re going to be home for the holidays ๐Ÿ™‚ Weโ€™re still figuring things out… our first holiday season of the Endless Weekend, weโ€™ve always been busy with work, we may be able to be the ones traveling to others this year!

        Liked by 1 person

        1. Your first EW Christmas is one that you should mark with travelling to a special destination! For sure! Just think – you could go anywhere now that the spectre of work is not hanging over your time!

          Liked by 1 person

  5. I love the look of this salad. You could do most anything with it to make it your own, I will share a secret with you. For the 24 years I was married to my last husband, he kept trying to get me to try avocado and separately mustard. I had refused both all my life though I was unaware of avocado until my late 30’s He loved both, As soon as I moved on my own, I became more aware of good mustard’s and finally found avocado in a salad. Now I have both (separately of course) regularly. My stubbornness has no limits. ๐Ÿ˜‰ I may just give that salad a try as there are avocados waiting in the fridge.

    Liked by 1 person

    1. Perfect, Marlene. Do try it! I can understand your reluctance in trying avocado. It is a fruit that one has to sneak up on slowly! I didn’t get into it until over 30 either. My Mother loved to eat it calling it squashed caterpillars which put me off it for a long time. It is very trendy here in cafes. The hipster set love their smashed svocado on sourdough for breakfast here. And I am glad you fell in love with mustard. I don’t eat a lot of it at all but Scandinvaian cuisine uses it quite a bit so it has been a forced introduction for me. I like it in certain dishes like hot dogs, dijonnaise in potato salad and on a burger perhaps. It is good to try new flavours as our tastes do changes through our life.

      Liked by 1 person

      1. I’ve found I do not care for the standard fare they call mustard. I seem to like them more flavorful and often whole grain or with garlic added. I’m not sure what happened to my taste buds but happy for the change. ๐Ÿ˜‰

        Liked by 1 person

    1. Extra walnuts? Yum! I would enjoy that. Walnuts are a wonderful accompaniment in salads. I also keep a jar of them on the bench. Better snd healthier to nibble on than cookies.

      Liked by 1 person

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