Hearts of Palm Vegan Whitefish Salad
21
- Prep Time10 mins
- Total Time10 mins
- Makes1 3/4 cups
(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.
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
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.