Gordon Ramsay’s waldorf salad adds king prawns to the classic apple, celery, grape and walnut combination, then swaps the heavy mayo for a Greek yoghurt dressing with Dijon mustard and cider vinegar. It serves 4 and takes about 15 minutes with no cooking beyond toasting the walnuts.
In Ultimate Fit Food, he says a traditional Waldorf “would be really good for you if it wasn’t coated with a thick layer of mayonnaise.” Greek yoghurt gives the creaminess without the calories, and the prawns add protein the original never had.
Toasting the walnuts is the small step that makes the biggest difference. Two to three minutes in a dry pan turns them from soft and slightly bitter to golden, crunchy and sweet, which lifts the whole salad from dull to something you’d actually want to eat again.
Gordon Ramsay Waldorf Salad
Course: SaladCuisine: AmericanDifficulty: Easy4
servings15
minutes3
minutes258
kcal18
minutesEasy
A lighter prawn Waldorf from Gordon’s Ultimate Fit Food with Greek yoghurt dressing instead of mayo. All the crunch of the classic with added protein and half the calories. Around £2.50 per serving.
Ingredients
- For the Dressing:
100g Greek yoghurt
1½ tsp Dijon mustard
1 tsp cider vinegar
Juice of ½ lemon
Sea salt and freshly ground black pepper
- For the Salad:
75g (2½ oz) walnuts
1 small romaine lettuce, finely shredded
200g (7 oz) cooked, peeled king prawns
1 celery heart, chopped
1 eating apple (e.g. Granny Smith), cored and cut into 1cm pieces
100g (3½ oz) seedless green grapes, washed and halved
Directions
- Make the dressing: Whisk the Greek yoghurt, Dijon mustard, cider vinegar and lemon juice together in a small bowl. Season with salt and pepper, then taste and adjust, adding a little more lemon if it needs sharpening.
- Toast the walnuts: Heat a dry frying pan over medium heat and toast the walnuts for 2 to 3 minutes until golden. Keep them moving so they don’t burn, then set aside to cool.
- Assemble: Put the shredded lettuce into a large bowl with the prawns, celery, apple and grapes. Spoon in the dressing and toss until everything is well coated. Taste and adjust the seasoning.
- Serve: Scatter the toasted walnuts over the top and serve straight away. The walnuts go on last so they stay crunchy rather than softening in the dressing.
FAQs
Why does Ramsay add prawns to a Waldorf?
Classic Waldorf has no protein, so it works as a side but never as a meal on its own. Ramsay adds king prawns to turn it into a complete light lunch, and the mild sweetness of the prawns fits naturally alongside the apple and grapes. In Fit Food he treats every recipe as fuel, so protein goes in everything.
Can I make this without the prawns?
Just leave them out and you’ve got a traditional Waldorf with a healthier dressing. Delia Smith adds chicken to hers, which is another option if you want protein but don’t fancy seafood. Shredded roast chicken from leftovers works well here too.
Why use Greek yoghurt instead of mayo?
Ramsay says a classic Waldorf “would be really good for you if it wasn’t coated with a thick layer of mayonnaise.” Greek yoghurt gives the same creaminess with a fraction of the fat, and the tang actually works better with the apple and lemon. His version comes in at 258 calories per serving, roughly half a mayo-based Waldorf.
Can I take this salad to work or on a picnic?
Ramsay includes a specific tip for this: “Dress it in the morning but don’t add the lettuce until you are ready to eat it.” The dressed prawns, apple, celery and grapes hold fine for hours in a sealed container, but the lettuce wilts quickly once the dressing hits it. Pack them separately and combine at lunch.
What goes well alongside this Waldorf salad?
On its own it’s a solid light lunch at around 258 calories, but if you want a bigger spread it pairs well with crusty bread or alongside grilled salmon for a seafood-heavy meal. For a Sunday table, try it next to a roast pork loin where the creamy apple and grape combination cuts through the richness of the meat. Browse all his published salads to see which other classics he’s reworked.
