Vegan Seafood Salad with palm hearts, chickpeas and algae (gluten -free)
The longing for fresh, inflated flavors of a classic seafood salad – without fish? This Vegan Seafood salad delivers all the taste inspired by the ocean using only herbal ingredients. Made with palm hearts, chickpeas, celery, red onion and algae, it is thrown into a defense, spice and herbs full of dressing with a dill for that authentic seaside taste.
This plant seafood salad is light enough for a summer meal, rich enough for a protein dinner, and completely vegan, vegetarian and gluten -free. Whether you are plants or just looking for a refreshing twist in classic seafood, this recipe will be your new go-to. It is delicious turned into a vegan louie crab – just serve a scoop in a bowl of lettuce with lettuce, tomatoes, cucumbers. Or in a vegan seafood sandwich salad – top -toatisted sourdough bread with a spoonful of this seafood salad, then add lettuce, slices of tomato and avocado slices. You can also serve seafood salad in a bowl as a cold main dish, side or party appetizers, picnic and outdoor dinners. It is tasty served with whole grains or crackers. Yes! So adaptable, light, healthy and tasty. All you have to do is to have these versatile herbal ingredients based on palm-hearted ingredients, chickpeas and spices to prove this recipe every day of the year. I served this Vegan Seafood salad with a doll from Vegan Caviar (depicted here), which gives it an even more intense sea flavor.
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Description
This Vegan Seafood salad features palm hearts, chickpeas, algae and inflatable dress. Light, rich and full of ocean-100% flavor and gluten-free!
Vegan Seafood Salad:
- ¼ cup vegan mayo
- 1 teaspoon Mustard dijon
- 1 tablespoon ketchup
- ½ lemonjuicy (about 1 tablespoon;
- 1 teaspoon Old seasoning
- 1 teaspoon granules of algae, such as kelp or dulse
- 1 (15-cogs) can chickpeas, drained
- 1 (14-cogs) hearts palms, drained
- 2 stem celerychopped
- ¼ small onion (red, yellow, white), fine
- 1 tablespoon capers, drained
- 2 tablespoons of soup chopped, fresh anise (or 1 teaspoon dried)
- 1 tablespoon chopped rope (or 1 teaspoon dried)
Coating, accompanying (as you wish):
- Add the Mayo, mustard, ketchup, lemon juice, old vaginal seasoning and algae grains in a middle bowl. Stir together until well combined.
- Place the drained chickpeas in the container of a food and procedure processor for a few seconds, only until the chickpeas are well chopped and flakes. (Do not be responsible or supported or abnormal of the absence must be coarse.) Transfer to the bowl with the Mayo mixture.
- Place the drained hearts of the palm in the food processor and process container for a few seconds until it is sliced but not liquefied. Transfer to the bowl with the Mayo mixture and chickpeas.
- Add celery, onion, capers, dill and chives to the bowl and mix gently until well paired.
- Serve immediately with coating and accompaniment, as you wish. or cool until you serve the time. It can store in an airtight container in the refrigerator for up to five days.
- It makes 6 servings (1/2 cup each).
Notes
This filling is an excellent filling of sandwiches, with pita, toasted wholemeal bread or wrappers. You can also serve it over a bowl of salad: line of individual salad bowl with green lettuce and top with salad with seafood, cucumbers, tomatoes and lemon wedges.
Nutrition
- Service size: 1 serving
- Calories: 141
- Sugar: 2 g
- Sodium: 376 g
- Fat: 8 g
- Saturated fat: 1 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 5 g
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