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Celery & Mint Waldorf Salad with Greek Yogurt Dressing

This fresh take on the classic Waldorf Salad isn’t just a flavor fest—it’s packed with amazing nutrition! Crisp apples and crunchy celery serve up fiber, antioxidants, and essential vitamins and minerals, while creamy Greek yogurt delivers a satisfying protein boost. And let’s not forget the walnuts, packed with heart-loving omega-3s to keep you feeling great with every bite!

Ingredients

Salad Ingredients

  • 3 ribs Celery with leaves finely sliced or diced 
  • 2 small Apples, any type diced
  • 1/2 cup walnuts (pecans or sliced almonds can be substituted) chopped
  • 1 cup Red or Green Grapes halved
  • 1/3 cup Fresh Mint Leaves (plus more for garnish) chopped
  • 1 pinch Sea salt or Pink salt
  • Romain or butter lettuce leaves torn into bite size peices

Dressing Ingredients

  • 1/2 cup Plain Greek Yogurt preferably full fat, but can use low fat or nonfat
  • 1 Tbsp Lemon juice
  • 1 Tbsp Raw honey or pure maple syrup (can sub stevia or monk fruit for a sugar-free version)

Instructions

  1. Whisk yogurt, lemon juice and sweetener in a bowl until completely combined.

  2. Add in the salad ingredients, and toss to coat all ingredients with the dressing.

  3. Serve immediately, or chill a few hours before serving.

Dee McCaffrey, DCN, MS
administrator
Dee McCaffrey is an organic chemist turned nutritionist and weight loss expert. She is an internationally acclaimed author who lost 100 pounds and has kept the weight off for over three decades. Dee frequently conducts nutrition lectures and cooking classes at venues throughout the United States. She has appeared on numerous TV and radio shows throughout the U.S. including National Public Radio (WNPR), The Doctors, Better TV, The List, and The Dr. Steve Show. Dee and her husband Michael McCaffrey are the founders of Processed-Free America, a non-profit organization dedicated to bringing a global awareness of the effect processed foods have on our health, and the healing properties of natural whole foods. In addition to her published books, Dee has developed an award-winning nutrition curriculum for children, and a certification program for adults to who want to teach the Processed-Free lifestyle to people in their communities. Dee holds a doctoral degree in Human Clinical Nutrition and Integrative Health, and is an adjunct faculty member at several colleges. She a professional member of the National Association of Nutrition Professionals (NANP), The American Nutrition Association (ANA) and the American Association of Nutritional Consultants (AANC). She lives in Tempe, Arizona with her husband and two cats.