Hearts of Palm Crabless Salad (WFPBNO)

This weather has been unbelievably hot! I've been making pasta salad, three bean salad, chickpea-of-the-sea salad, etc. to have something as a go to for meals. This keeps me from having to cook and makes meals readily available. A few days ago I made this Crabless Salad and it was delicious. I served it stuffed into a half of an avocado with tomato wedges on top of a bed of lettuce. It was really filling and tasty. It was also good on crackers for a snack. I think you'll enjoy this salad. Be sure to make your own mayo without oil to keep it WFPBNO. 

Dressing:

• 1/4 cup plain plant-based yogurt
• 2 tablespoons mayonnaise
• 1 teaspoon yellow mustard
• 1 teaspoon prepared horseradish
• 1 teaspoon lemon juice
• 1/2 teaspoon Worcestershire sauce
• 2 cloves garlic, minced
• 1 teaspoon dried dill
• 1 teaspoon Old Bay seasoning
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper

Other ingredients:

• 1 can hearts of palm, drained and pulled (or cut) into thin strips
• 1/4 cup diced sweet onion
• 1/4 cup shredded carrot
• 1/4 cup diced celery

Combine all the dressing ingredients, mixing well.

Add the remaining ingredients; toss well to combine. Chill for about 30 minutes to allow the flavors to marry.

I served this in an avocado half, on top of a bed of salad greens with tomato wedges.  You could also make a sandwich or stuff a tomato with the salad.

Enjoy!!!