This Salmon Waldorf Salad is brimming with nutritious and delicious ingredients including fennel, beets, and apples, all tossed with a citrus yogurt vinaigrette. Enjoy for a satiating, heart-healthy lunch or dinner!

Guess what time it is?! Recipe ReDux time!

It’s hard to believe that The Recipe ReDux has been around for four and a half years and I have been a participant from the very beginning. I look forward to the 21st and 22nd of every month (ReDux posting dates) to see what recipes my colleagues and fellow healthy bloggers share. Because the monthly theme is usually a specific topic (like National Nut Day, for which I shared Apple Peanut Butter Pancakes, or Fresh From the Garden, when I shared my Greek Zucchini Pie), there’s often some overlap in recipe concepts and ingredients that are used, but this month’s theme has me super excited to see what everyone was cooking.

The Salmon Waldorf Salad Recipe

Salmon Waldorf Salad with Citrus Yogurt Vinaigrette

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

Mixed greens, ruby red beets, crisp fennel and green apple, crunchy pistachios, creamy goat cheese, and heart-healthy salmon are tossed with a citrus yogurt vinaigrette in this twist on the classic Waldorf salad.

Author: Jessica

Recipe Type: Main Course Salad, Lunch, Dinner

Cuisine: Gluten Free

Serves: 4 entree salads

Ingredients

For the dressing:

• 3 tablespoons low-fat plain yogurt
• 2 tablespoons grapefruit juice (freshly squeezed preferred)
• 1 teaspoon minced garlic
• 1 teaspoon grainy Dijon mustard
• 1 teaspoon lemon zest, plus more for garnish
• 2 teaspoons lemon juice
• ¼ cup olive oil
• ¼ teaspoon Kosher salt
• Fresh ground pepper to taste

For the salad:

• 1 pound salmon fillet
• ⅛ teaspoon Kosher salt
• Freshly ground pepper
• ½ cup shelled unsalted pistachios
• 5 ounces mixed greens
• 1 cup thinly sliced fennel
• 1 cup thinly julienned green apples
• ½ cup thinly sliced cooked beets
• ½ cup crumbled goat cheese

Instructions

1. To make the dressing, combine yogurt, grapefruit juice, garlic, mustard, lemon zest, and lemon juice in a small food processor or blender. Blend until combined. Add ¼ cup oil and blend again until emulsified. Season with salt and pepper and set aside.
2. Preheat broiler at 450 degrees F. Place salmon fillet on a foil-lined baking sheet and sprinkle with ⅛ teaspoon salt and pepper to taste. Broil 15 minutes until cooked through.
3. While salmon is cooking, toast pistachios in a dry skillet or toaster oven, about 4 minutes.
4. To assemble the salad, divide greens, fennel, apples, beets, and goat cheese among 4 plates. Top with ¼ of the broiled salmon and 2 to 3 tablespoons dressing. Garnish with additional lemon zest if desired.