Waldorf salad originated at the Waldorf-Astoria Hotel, but they’ll never serve you this late fall wild salad there.
2-1/2 cups cored and diced apples
2 ripe avocados, peeled, pitted, and diced
1 cup seeded, diced wild American persimmons 1 cup alfalfa sprouts 1 cup walnuts
2 tablespoons fresh lemon or lime juice
Dash of salt, or to taste
Toss all the ingredients together in a large serving bowl. Serve immediately.