This raw variation of the traditional Waldorf Salad is delicious, vegan, and gluten free.
The dressing makes the perfect replacement for the traditional mayonnaise based dressing, and is enhanced with fresh orange juice and onion.
1/2 cup raw tahini
1/4 cup fresh squeezed lemon juice
2 tablespoons apple cider vinegar
2 pitted dates
1/2 teaspoon Himalayan sea salt
1/4 cup fresh squeezed orange juice
2 tablespoons diced onion
1/2 cup water
To make the dressing, combine all of the ingredients in a blender and blend until smooth. Can be refrigerated for up to 2 days.
1 small Belgian endive, leaves separated
Spring mix lettuce
1/2 cup jicama cut into matchsticks
3 stalks celery, diced
1 small apple, cored and diced
1/2 cup chopped walnuts
1/2 cup chopped grapes, red or green
Arrange the 5 nicest endive leaves into the shape of a star around a salad bowl. Roughly chop the spring mix, then slice the remaining endive crosswise. Mix together the sliced endive and chopped spring mix. In another bowl, combine the jicama, celery, apple, and grapes. Place the jicama mixture on top of the greens and sprinkle with walnuts. Finish by drizzling the salad with the dressing.