A couple weeks ago at Green Festival in DC I met a lovely woman (well, I met a lot of wonderful people!), but one woman who described to me a vegan “crab” salad that sounded fabulous that she had eaten at a restaurant once.  She challenged me to make a similar dish and from her description, this is what I came up with.  The recipe she described also had quinoa in it, but I wasn’t sure it needed it, but feel free to add and let me know how it goes 🙂

Hearts of Palm “Crab” Salad

Serves 4

1 can of hearts of palm, drained and rinsed

1/4 onion, finely diced

2 celery sticks, finely diced

1 tsp. Old Bay Seasoning

1/4 cup vegenaise

1 large avocado, diced

2 tomatoes, thinly sliced

What you’ll do:

Halve and slice the hearts of palm and combine with the onion, celery, and Old Bay seasoning in a medium bowl.  Add in the vegenaise and mix well.  To plate, lay a slice or two of tomato on the plate, top with some diced avocado and finish by scooping some salad on top.  Serve chilled or room temp.

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*As I continue to make this salad over and over, sometimes I add chopped apple into it and it’s delicious 😉