Mock Chicken Salad
Author: 
Recipe type: Entree
Cuisine: Raw Vegan
Prep time: 
Total time: 
Serves: 4 servings
 
Ingredients
For the Pate
  • 1 cup water
  • 2 cup sunflower seeds, soaked overnight and rinsed
  • 2 carrot shredded
  • 2 stalks celery, thinly sliced
  • 2 green onion, sliced
  • ¼ cup caesar dressing*
  • lemon juice to taste
  • salt and pepper to taste
*For the Caesar Dressing
  • 1½ cups cashews
  • ½ cup olive oil
  • ¼ cup lemon juice
  • ¼ cup apple cider vinegar
  • 1¼ cup water
  • 4 cloves garlic
  • 1 teaspoon peppercorn
  • 1 Tablespoon nutritional yeast
  • ½ Tablespoon lecithin
  • 2 teaspoons salt
  • 1 Tablespoons miso
  • 2 teaspoons dulse flakes (optional)
To garnish:
  • 8 lettuce leaves
  • 2 radishes, sliced
  • ½ cup cherry tomatoes, halved
  • ½ avocado, chopped
Instructions
For the Caesar Dressing
  1. Blend all the ingredients in a blender until smooth.
For the Pate
  1. In a food processor, puree the sunflower seeds until they are a slightly chunky pate. Transfer to a bowl.
  2. Mix in the shredded carrot, celery, green onion and cashew caesar dressing. Stir well and season to taste with lemon juice, salt and pepper.
Recipe by Plant Craft at https://www.rachelcarr.com/mock-chicken-salad/