Hearts of Palm Vegan “Whitefish” Salad Recipe






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(Production: Sun Ngo. Photography: Christie Vuong. Food styling: Eshun Mott. Prop styling: Christine Hanlo.)

Hearts of palm come from the core of certain types of young palm shoots. They taste a little like artichokes and are high in fibre. When chopped or shredded finely, they make a great textural substitute for fish.—Irene Ngo


Ingredients

  • 1 398-mL can
    hearts of palm
    , drained and finely chopped
  • 1 stalk
    celery
    , finely chopped
  • 1/2
    shallot
    , finely chopped
  • 1/4 cup
    chives
    , finely chopped
  • 2 tbsp
    chopped
    dill
  • 2 tbsp
    dulse flakes
    , optional
  • 1/3 cup
    vegan
    mayonnaise
  • 1 tsp
    liquid smoke
  • 1/8 tsp
    pepper

Instructions

  1. Combine hearts of palm with celery, shallot, chives, dill, dulse, mayo, liquid smoke and pepper in a medium bowl. Stir with a fork to combine. Cover and refrigerate for up to 5 days.

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