This vegan, gluten-free toast with the heart of palm salad is so fresh and creamy! Hearts of Palm is a white vegetable harvested from palm trees and is very versatile to cook with. It's loaded with essential minerals and is high in antioxidants. It's a perfectly healthy plant-based lunch!
Ingredients
Ingredients for salad
Recipe serves 4-6
1 can Hearts of Palm, drained and cubed
1 carrot, chopped and cubed
1 small cucumber, peeled and cubed
1/2 red onion, cubed
1/4 red or orange bell pepper, cubed
1 celery stalk, cubed
1/4 cup fresh parsley, chopped
1/3 cup green olives, pitted and sliced
2 tbsp hemp hearts
2 tbsp sesame seeds
seasonings-1/2 tsp salt, pinch of black pepper, a pinch of cayenne pepper
2 scallions, washed and chopped
3 avocados, cored and sliced
sourdough deli-style bread, gluten-free (I use the Schär brand)
1 package sprouts (I use red clover, alfalfa, radish and mustard blend from Crown Sprouts brand)
Ingredients for dressing
3/4 garlic veganaise, (vegan mayo) (if you can't find garlic veganaise, you can use plain)
1/2 tsp sriracha, plus extra
2 tbsp fresh lemon juice
Preparation
Add all the salad ingredients except for the scallions, avocados, bread, and sprouts in a medium-size bowl.
Add all the dressing ingredients to the chopped salad.
Mix salad well to thoroughly combine all the ingredients.
Toast the bread in a toaster and add 1/2 sliced avocado to each toast; top the toast with the salad.
There are two ways I enjoy serving this dish. One is to finish it topped with sprouts, scallions and a pinch of cayenne pepper. Alternatively, a more spicy option would be a drizzle of sriracha and a sprinkle of cayenne pepper.
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