This recipe for "Egg" Salad from Dorothy Delaney may be the most unique healthy egg salad recipe around. Why? Because this egg salad recipe has no eggs in it at all! This deli salad is a raw vegan food twist on a classic dish.
1 1⁄4 Cup (20 tbs)
Fermented barley water/Rejuvelac / water
1⁄2 Cup (8 tbs)
Garlic powder/1.5 garlic cloves
3⁄4 Teaspoon (Himalyan)
2 , finely chopped
3 Tablespoon, finely chopped
Add the cashews, water, lemon juice, turmeric, garlic and salt into a high-speed blender or food processor. Blend very well until it's creamy with a few chunks, if you like!
Pour into a large bowl. Add chopped celery, red pepper, parsley, onion, carrots, pickles or other veggies of choice.
Mix everything together by hand. Pour into egg cups, use as a dip, or fill lettuce leaves or raw crackers Sprinkle with pepper and paprika. Chill.
Want to make a vegetarian egg salad? Then watch this video and learn to make an egg salad with the eggs. This yummy recipe is a definite winner when it comes to vegetarian side dishes. Easy and quick to make, this salad is bound to be loved by everyone.