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