Lime Waldorf Salad

A fresh spin on the classic Waldorf salad that swaps the usual heavy dressing for a bright lime mayonnaise. Tart green apples and ripe Bosc or Anjou pears bring a mix of sweet and sharp, while walnuts and golden raisins add the crunch and chew you expect from a proper Waldorf.

The lemon water soak for the cut fruit is a small step worth doing. Ten minutes in that acidulated bath keeps the apples and pears from browning, so the salad still looks fresh hours later. Drain and pat the fruit dry before tossing, otherwise the dressing gets watery.

Chilling for an hour before serving lets the lime mayonnaise settle into every piece. The mint and sunflower seed garnish right before serving adds a layer of freshness and texture that sets this apart from heavier versions.

Pro Tips

• Pat fruit dry after draining the lemon water. Excess moisture will thin out the lime mayonnaise.
• Toast the walnuts in a dry skillet for a few minutes before adding. It deepens their flavor considerably.
• Make your own lime mayo: Stir fresh lime zest and juice into regular mayonnaise. Start with one lime and adjust to taste.
• Chill time matters: The full hour in the fridge lets flavors meld and the dressing cling properly.

Variations

• Yogurt dressing: Replace the mayonnaise with Greek yogurt and lime juice for a lighter take.
• Fall version: Add dried cranberries instead of golden raisins and swap the mint for fresh tarragon.