Vegan Lobster Salad
 
 
Since real lobster has a certain sweetness to it, you may want to add a bit of sugar here. I didn't do that, but if I did, I would use Stevia and probably just a pinch to give it a slight undertone, barely visible
Serves: 3 cups
Ingredients
  • 1 can Hearts of Palm Drained to 7.8 ounce weight after draining (approx 1 ¼ cup)
  • Red Bell Pepper ¼ cup
  • Red Onion ¼ cup
  • Celery 1 Rib (approx ¼ cup)
  • Just Mayo ¼ cup
  • Fresh Italian Parsley 1 Tbs
  • Fresh Dill 1 Tbs
  • Salt & Pepper to taste
Instructions
  1. Chop the larger pieces of Hearts of Palm
  2. Mince the pepper, onion, and celery
  3. Chop the parsley & dill
  4. Combine everything together in a mixing bowl and then season with salt & pepper to taste
  5. Serve on a roll or as a salad
Notes
Keep refrigerated up to 10 days
Recipe by Gretchen's Vegan Bakery at https://www.gretchensveganbakery.com/vegan-lobster-salad/