Cathy's Kitchen Prescription LLC
(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!
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
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.
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