Prawn Waldorf Salad Recipe – American Special
The Prawn Waldorf Salad is a refreshing and flavorful twist on the classic Waldorf dish, seamlessly blending the crunch of apples, celery, and walnuts with the sweet, succulent taste of prawns. Originating from the iconic Waldorf Astoria Hotel, this modern variation adds a delightful protein element, making it perfect for warm weather gatherings or as a light, satisfying meal. With its vibrant colors and harmonious flavors, this salad is not only nutritious but also a visually appealing centerpiece for any table. Enjoy the perfect balance of textures and tastes in every bite!
- Prep Time10 min
- Cook Time15 min
- Total Time25 min
For the Salad:
- 400g cooked prawns (peeled and deveined)
- 2 apples (preferably Granny Smith), cored and diced
- 100g celery, finely chopped
- 100g walnuts, chopped (toasted if desired)
- 100g grapes (halved)
- 2 tablespoons fresh lemon juice
For the Dressing:
- 200g Greek yogurt or mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon honey or maple syrup
- Salt and pepper to taste
- Fresh parsley (for garnish)
How to make Prawn Waldorf Salad:
Prepare the Ingredients:In a large bowl, combine the diced apples, chopped celery, halved grapes, and walnuts.
Drizzle with lemon juice to prevent the apples from browning.
In a separate bowl, whisk together the Greek yogurt (or mayonnaise), Dijon mustard, honey, salt, and pepper until smooth.
Combine:Add the cooked prawns to the bowl with the fruit and nut mixture.
Pour the dressing over the salad and gently toss until everything is well coated.
Serve:Transfer to a serving dish and garnish with fresh parsley. Serve chilled or at room temperature.
Recipe Notes :
Prawns:You can use fresh, frozen, or even canned prawns. If using frozen, make sure they are thawed and drained.
Nuts:Toasting walnuts enhances their flavor. You can also substitute with pecans or almonds if preferred.
Dressing Variations:For a lighter version, use yogurt instead of mayonnaise. Add a splash of lemon juice or apple cider vinegar for extra tang.
Storage:The salad is best served fresh but can be stored in an airtight container in the fridge for up to a day.
