Traditional Waldorf salad gets a refreshing makeover in this Tuna Waldorf Collard Wrap with an avocado-cumin dressing with a touch of spice.
By posting this recipe I am entering a recipe contest for California Walnuts and am eligible to win prizes associated with the contest. I was not compensated for my time.
When I found out California Walnuts was having a “Waldorf Salad Refresh” contest, I immediately knew I wanted to give it a shot. The classic Waldorf Salad, prepared with apples, celery, and walnuts dressed in mayonnaise, was created in the late 1800’s at the Waldorf hotel in New York (prior to becoming the Waldorf Astoria hotel). While there have been many adaptations to the Waldorf Salad over the past 100+ years, it’s time for a #WaldorfSaladRefresh!
After some brainstorming, I knew I wanted to create a refreshing wrap featuring the classic Waldorf ingredients–walnuts, celery, and apple–but add even more nutritious ingredients. And that mayonnaise-based dressing had to go!
This Tuna Waldorf Collard Wrap has a yogurt + avocado based dressing mixed with cumin, a touch of cayenne pepper, and a squeeze of lemon juice. It tastes so great with the tuna and the sweetness from the apple and grapes. For extra fiber, I added farro (a grain), which doesn’t stand out once mixed in with everything else, but all the nutritional benefits are still at work :) Collard green leaves are nature’s sandwich wrap and if you haven’t given it a try yet, you should!
To see all of the entries, check out the California Walnuts Waldorf Salad Refresh Pinterest board. And here’s my recipe…hope you enjoy!
Tuna Waldorf Collard Wraps
1/2 cup dry farro
1 cup water
1/2 cup walnuts
1/2 cup shredded carrots
1/2 cup green apple, diced
1/3 cup celery, finely diced
1/4 cup grapes, quartered
8 ounces solid white tuna packed in water, drained
1 medium avocado, diced
1/2 cup plain Greek yogurt
1/2 tablespoon lemon juice
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/8 teaspoon salt
Black pepper, to taste
4 collard green leaves, rinsed and patted dry with a paper towel
1. Preheat oven to 375°F if you do not have a toaster oven to toast walnuts.
2. In a small saucepan, combine farro and water and bring to a boil. Reduce heat to low, partially cover with lid and allow to simmer for 10 minutes. Remove pan from heat, cover with lid completely and allow to sit for 5 minutes, then drain any remaining liquid. Set farro aside.
3. Spread walnuts evenly on a baking sheet or tray for toaster oven and toast for 5 minutes. Allow to cool before chopping into pieces.
4. In a large bowl, combine the farro, walnuts, carrots, apple, celery, grapes, and tuna.
5. In a small mixing bowl, prepare dressing by mixing Greek yogurt, avocado, lemon juice, and spices together. Use a fork or whisk to mash avocado chunks so the consistency of the dressing is creamy.
6. Mix dressing into the tuna. Cover and refrigerate until ready to use (best used within 24 hours).
7. To prepare collard green leaves, trim the stem at the bottom of the leaf and then trim the center rib so it’s the same thickness of the leaf. This makes it easier to wrap up the ingredients, plus that thick center rib is tough to chew! Place about a cup of the salad in the middle of the collard leaf and gently roll like a burrito. Use a toothpick to hold leaf together if needed.