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Cathy Katin-Grazzini

Cathy's Kitchen Prescription LLC

www.cathyskitchenprescription.com

 

Crab(less) Salad

(plant-based, no-oils or nuts)

Makes 5-6 cups        prep time = 20 minutes

 

Using heart of palm in lieu of crabmeat together with fresh grilled corn, red peppers, and seasonings, this healthy, tasty salad is terrific in a sandwich, crowning a large plate of mixed greens, wrapped, or mounded on a canape.

 

A good source of anti-inflammatory omega- 3 fats, our crab(less) salad is low in calories, a great source of fiber, vitamin C and folate, an excellent source of manganese and rich in iron to boot!

 

Ingredients

 

1 25-oz jar hearts of palm, soaked in water for 5 minutes, drained well

1 fresh corn cob

¼ cup red onion or shallot, medium dice

1 red pepper, medium dice

2 stalks celery, small dice OR one stalk celery plus 1 persian cucumber

2 teaspoons Old Bay seasoning

1/3 cup silken mayo

Several good grinds of coarse black pepper

Sea salt to taste, if needed

 

Directions

 

Rinse and drain hearts of palm. Shred into irregular pieces with a fork to resemble chunks of crabmeat.

Over a gas burner or on a grill, lightly grill corn. With a knife, cut kernels from the cob.

In a bowl combine all ingredients. Correct seasonings as desired.

Enjoy!

 

Crab(less) Salad