VEGAN LOBSTER SALAD

Enjoy this salad, it won't hard to imagine you are in coastal Italy, slipping a glass of crisp vino bianco while enjoying a mix of vegan lobster, boiled potatoes, tarragon tossed in a aquafaba-mayo dressing.

5 from 1 vote

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Prep Time 10

Cook Time 10

Course Salad

Cuisine American

Servings

Calories 290 kcal

Ingredients

VEGAN LOBSTER

4 heart of palm (canned)
1/4 bulb yellow sweet onion

SAUCE

1/4 cup aquafaba
1 tbsp white vinegar
1 tsp dijon mustard
3 tbsp grape seed oil
1 tsp cane sugar
1/4 tsp salt
1 pinch smoked paprika

SALAD

1/2 lb potatoes
1 tsp tarragon

Instructions

VEGAN LOBSTER

Dice hearts of palm, onion. Prepare lobster sauce: blend aquafaba, vinegar, grape seed oil, cane sugar, salt, smoked paprika and dijon mustard using immersion blender for 3-5 minutes. Season hearts of palm with the sauce. Season with salt and pepper to taste.

SALAD

Prepare vegan lobster. Take equal quantity of boiled potato, dice and set aside. Arrange potatoes and vegan lobster (season with the sauce), and add some tarragon.

Nutrition

Calories: 290kcalCarbohydrates: 23gProtein: 3gFat: 21gSaturated Fat: 2gPolyunsaturated Fat: 15gMonounsaturated Fat: 3gSodium: 326mgPotassium: 559mgFiber: 3gSugar: 3gVitamin A: 294IUVitamin C: 23mgCalcium: 29mgIron: 1mg

Keyword vegan lobster salad

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