Curried Waldorf Salad


2 tablespoons plus 2 teaspoons lemon juice, from one to two lemon

½ cup plain Greek yogurt

¾ teaspoon curry powder

½ teaspoon ground cumin

2 tbsp. extra virgin olive oil

1/2 tsp. River or Sea Salt

2 fuji apples

⅓ cup walnut halves, toasted

1 cup celery, thinly sliced

¼ cup raisins (sulphur-free)

¼ cup fresh parsley, chopped


Add 2 tablespoons lemon juice, yoghurt, curry powder, cumin, olive oil and pinch of salt to medium-sized bowl. Whisk until combined. Set aside.
Cut each apple into 12 wedges. Remove core of each wedge, and then cut in half crosswise. Transfer wedges to large bowl and toss with remaining lemon juice. Add walnuts, celery, raisins, and dressing to bowl. Toss well with two forks. Season to taste with salt and pepper. Sprinkle with parsley and serve.