This has been breakfast the last few days, a sort of glorified vegan version of the classic Waldorf salad, inspired by this season’s apple harvest and a few stalks of celery lurking in my fridge. You could bulk this out with added quinoa, bulgar wheat, maybe a few raisins, or even a blob of yogurt, but I found this wasn’t necessary. As is, this was my idea of perfect breakfast: delicious food that satisfies without over-filling. Major feel-good factor here.
For one serving:
- 1 apple, chopped
- 1 carrot, grated
- a few thin slices of red onion
- 2 celery stalks, sliced
- 10g walnuts
- 2 tbsp chopped parsley
- a few little gem lettuce leaves
- salt and pepper to taste
- sliced green chilli (optional)
- 2 tsp dijon-based vinaigrette (mine was the House Dressing recipe from Arthur Potts Dawson’s Eat Your Veg, but any mustard-based dressing would do – I love this honey mustard dressing recipe)
Mix it all together and serve.