Loaded Creamy "No Pasta" Salad
Yields 5 to 6 side servings
Step 1.
Broccoli Prep
3.5 c Broccoli Florets
1 Tbsp Lemon Juice
2 Tbsp Grape seed Oil //or// Safflower Oil
1/4 tsp Salt
1/4 Black Pepper
Toss all of the above together until the Broccoli has been evenly coated
Transfer the Broccoli to a ziplock baggy, removing as much of the air from that bag as you can
Let the Broccoli marinate in the fridge for 2 hours or longer (overnight is even better)
When you've finished marinating the Broccoli choose from one of the following Raw Vegan Warming Methods noted here(click)
Spread the marinated Broccoli florets evenly out on to a dehydrator sheet or parchment lined baking sheet
Proceed to warm the Broccoli for 1 hour
When the Broccoli is finished warming set it aside in a bowl and get ready to make your salad!
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Step 2.
Salad Components
In a large mixing bowl combine the following:
All of the Broccoli from Step 1
2 c Green Peas
1 c shredded Zucchini
1 c shredded Parsnip (shred your parsnip with a small-toothed grater)
1/2 c thinly sliced Green Onion
Evenly toss your salad components together, set aside and move on to the next step/
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Every classic pasta salad has a combination of mayo, mustard and relish - here's my raw vegan twist on those very important ingredients
Step 3.
Creamy Salad Dressing
In a medium sized mixing bowl combine the following:
3/4 c AtV Sour Cream
2 Tbsp Mustard (any creamy mustard will do - I just recommend keeping away from the grainy types)
2 Tbsp Pickle Relish (this is optional)
Mix/Whisk together the above ingredients
Now all you have to do from here is transfer this dressing to your Salad components from Step 2...
Season with additional Salt & Pepper to taste, and enjoy!
Excuse me while I go have another giant bowl...
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