Sometimes the word ‘salad’ in a dish can be more than a little misleading - for example the carb laden, devoid of vegetables pasta salad or potato salad, or the high in fructose and inflammatory fat laden Waldorf salad!
But whilst pasta salads and potato salads are too high in carb for my Lean and Clean program I’ve taken the traditional Waldorf salad recipe and given it the Lean and Clean makeover, replacing apple for fibre laden, fructose free jicama, swapping out inflammatory fat and high cal, low nutrient mayo for gut health boosting plant based yoghurt, and adding in leafy greens and fresh herbs for blood sugar balance and extra micronutrients:
Lean and Clean Waldorf Salad
Makes 2 servings
• 2 grilled chicken breasts, diced (we buy all our meat from Butcher Box)
• 1 cup celery, chopped
• 1 cup jicama, cubed,
• 1 cup grapes, halved
• 1 cup spinach, chopped
• ½ cup walnuts, lightly toasted (we buy all our dry goods from Thrive Market)
• ¼ cup parsley, chopped
For the dressing
• 1 cup unsweetened plant-based yogurt
• Juice of half a lemon
• Pinch of salt and pepper
Make the dressing by combing the yoghurt, lemon juice and seasonings. Place all other ingredients in a mixing bowl, cover with the dressing and mix until all ingredients are evenly covered. Serve of a bed of leafy greens.
Find out more about my Lean and Clean Program here.