Get your vegan on with style in this avocado-no-egg salad. It’s creamy, dreamy delicious in all the right ways!
This recipe is a great substitute for the traditional egg salad. As with the traditional creamy mayonnaise dressing that is often added to egg salad, cashews and macadamia nuts provide an equally creamy alternative, and they make a great base for vegan mayonnaise. As avocados are similar to hardboiled eggs in texture, this recipe is not only easy to make but is delicious. You will be surprised how close in flavor that it tastes to the classic egg salad.
You can add this avocado-no-egg salad to your favorite raw or sprouted bread for a hearty lunch option. Or if you want to keep it light and are watching your carbohydrate consumption, lettuce leaves like romaine, collard, or kale are great replacements. Alternately, you can serve this as a dip with your favorite raw or vegan crackers or with vegetable sticks. Whichever way you decide to have it, you can’t go wrong with this recipe. It is versatile, easy, and quick to make and will have your taste buds dancing for joy.
Vegan Avocado Egg Salad
Ingredients for the salad
- 4 avocados chopped
- 1/2 sweet onion finely chopped
- ½ red pepper
- ½ yellow pepper
- 1 ½ cup celery – chopped
- 1 chia egg (made with 1 tablespoon Sunwarrior Chia Seeds and 2 1/2 tablespoons water that is mixed together and set aside for 5 minutes to gel)
Vegan Mayonnaise Dressing Ingredients
- ½ cup cashew nuts or macadamia nuts
- 1/2 tsp ground pepper
- 1 tsp dry mustard
- ½ Tbsp cumin powder
- ½ tsp Himalayan salt
- 1 ½ tsp Sunwarrior Turmeric
- 1/8 cup of lemon, juiced
- 1/8 cup filtered water
- 12 Tbsp fresh thyme finely chopped
- ½ Tbs. honey (optional)
Directions:
1. Blend the nuts, black pepper, dry mustard, cumin, salt, turmeric, lemon juice, water, thyme and honey. Set aside.
2. Chop avocados and place in a bowl.
3. Finely chop onion, red and yellow pepper and celery. Add these ingredients to the avocado.
4. Pour the dressing over the avocado, vegetables and mix until well coated.
5. Serve on your choice of salad leaves, crackers or sprouted bread.
Eat and Enjoy!
