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vegan seafood summer salad

Vegan seafood watermelon salad

Vegan seafood-inspired salad, made with shiitake mushrooms and heart of palm, layered with lemon and herb marinated watermelon, cucumber, spinach, and arugula. This recipe is crisp, refreshing, packed with flavor, and absolutely perfect for your Labor Day Party!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 people
Course: Salad
Ingredients Method

Ingredients
  

VEGAN "SEAFOOD" SALAD
  • 3.5 oz shiitake mushrooms, thinly sliced
  • 1 can heart of palm, drained
  • 1 tbsp soy sauce
  • 1 tbsp agave
  • 1 tbsp nori flakes
  • 1 tsp rice vinegar can substitute white or red wine vinegar
  • 1/4 tsp old bay seasoning
  • 1/2 lemon, juiced
  • 1/8 tsp salt
  • 2 tbsp vegan mayo
  • 1 tsp capers, chopped into small pieces
  • 2 stalks of celery, finely chopped
MARINATED WATERMELON AND CUCUMBER
  • 1/2 small seedless watermelon, cut into small cubes
  • 1 English cucumber, dices small
  • 1 lemon, juiced
  • 1/4 cup fresh basil, finely chopped
  • 1/4 cup mint, finely chopped
  • 1 tbsp olive oil
  • 1/8 tsp salt
GREENS
  • 2.5 oz baby spinach and arugula Can substitute any greens
  • 1 tbsp olive oil
  • 1 tbsp agave Can substitute maple syrup
  • 1/2 lemon, juiced
  • salt to taste

Method
 

MAKE VEGAN "SEAFOOD" SALAD
  1. Open and drain heart of palm. Cut into smaller pieces. Set aside
  2. Dice celery into small pieces. Set aside
  3. Cut capers into tiny pieces. Set aside
  4. Slice shiitake mushrooms into thin slices
    watermelon salad
  5. Combine olive oil and shiitake in a non-stick skillet
  6. Cook over medium heat for about 5 minutes, until mushrooms begin to brown
    vegan seafood recipe
  7. Add heart of palm to pan along with soy sauce, nori flakes, agave, and vinegar. Cook for another 2-3 minutes
  8. Remove from heat and move to mixing bowl
  9. Add mayo, capers, celery, old bay seasoning, mayo, lemon juice, and salt
  10. Mix until evenly combined. Set aside
MARINATED WATERMELON AND CUCUMBER
  1. Cut watermelon into small cubes. Add to new mixing bowl
    vegan recipe
  2. Cut cucumber into small pieces. Add to mixing bowl
    vegan recipe
  3. Slice mint and basil into small pieces. Add to bowl
    vegan recipe
  4. Add lemon juice, salt, and olive oil to bowl. Mix until evenly combined. Set aside
GREENS
  1. Combine baby spinach and arugula in new mixing bowl with olive oil, agave, lemon juice, and salt
    healthy summer salad
  2. Mix until evenly combined. Set aside
PUT IT ALL TOGETHER
  1. Plate the marinated cucumber and watermelon first
  2. Top with greens
  3. Top with vegan "seafood" salad
  4. Serve and Enjoy!
    vegan seafood summer salad
  5. **If serving family style, you can serve combined salad in a large bowl or you can keep elements separate and let everyone build their own bowl