Vegan Seafood Salad

This recipe makes a great summer, picnic, or a take to work lunch.  The flavor is better if made ahead, so make it the night before and packing your lunch the next day will be simple. (The secret ingredient is the nori — for real seafood taste that makes all the difference in the world!)  Remember, organic ingredients are always best.

Ingredients:

1 parsnip, finely shredded

1 carrot, finely shredded

1/2 c. red bell pepper, finely chopped

3 – 4 stalks celery, diced (I like a lot of crunch — it adds interest to this salad)

1/2 c. onion, finely chopped

1 sheet sushi nori, crumbled or folded several times and snipped into tiny bits with kitchen shears (This is the quickest and easiest way)

1 tsp. nutritional yeast

1/4 tsp. pink sea salt (or to taste)

1/8 tsp. freshly ground pepper (or to taste)

1/4 – 1/3 c. Vegenaise (vegan mayo)

Method:

Toss to mix all ingredients.  Adjust spices to your preference.  Let chill for at least 1 hr. to allow flavors to blend.

Serve cold on a bed of lettuce and tomatoes.  Also delicious as a sandwich spread on toasted whole grain bread.

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