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
Chop the larger pieces of Hearts of Palm
Mince the pepper, onion, and celery
Chop the parsley & dill
Combine everything together in a mixing bowl and then season with salt & pepper to taste
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/