Raw "Chicken" Salad

Eating whole raw vegan foods such as; whole veggies, whole fruits, sprouts, whole grains, nuts and seeds is best for optimal health.  However, mixing up these foods to create healthy options for some of our favorites gives you all the whole raw vegan food benefits while offering a wide variety of amazing flavor combinations.

Growing up, one of my all time favorite meals was a chicken salad sandwich.  Once on the journey into a compassionate life, I quickly learned to create vegan chicken salad, which is delicious!  Then onto a gluten free vegan life, so next came tempeh chicken salad and my continued happiness.  With my continued exploration into healthier options, via raw goodness, I have come up with a raw version of "chicken" salad that I thought I would share.

Raw "Chicken" Salad

Ingredients:
for salad...
*1 1/4 c. raw nuts of choice (walnuts or pecans work best)
1 Tbsp. flax oil
1/4 c. raw broccoli florets
2 large organic carrots, cut into large pieces
2 organic celery stalks, cut into large pieces
1/2 organic bell pepper, seeds removed
1/4 tsp. black pepper
1/4 tsp. himalayan salt
1/4 tsp. chili powder
1 c. quinoa sprouts or buckwheat groats that have been soaked and dehydrated (buckwheat is GF)

for mayo...
1/2 c. filtered water
*1 1/2 c. raw nuts, soaked at least 3 hours (macadamia, brazil or cashew work best)
3 Tbsp. flax oil
2 Tbsp. apple cider vinegar or pure lemon juice
1 tsp. mustard powder
1/2 tsp. himalayan salt
pinch of chili powder or black pepper
1 tsp. dried basil (optional)


Directions:
for salad...
1.  Place all ingredients except quinoa or buckwheat into food processor and pulse until it resembles a coarse, crumbly mixture.  Be careful not to over process or you'll end up with a raw vegan pate (which wouldn't be the end of the world :)
2.  Scrap mixture into a large bowl, fold in quinoa or buckwheat and set aside.

for mayo...
1.  Place all ingredients into high speed blender or food processor, process until smooth and creamy.
2.  If mixture is too thick you can add additional water, one tablespoon at a time, until you reach the consistency you like.
3.  Pour as much of the mayo you want over the salad and mix well.  If there's any left over, store in an airtight container in the fridge.


Tip = this can be served in large organic greens as a wrap, on top of a regular salad or spread on some flax crackers.

*For anyone with nut allergies, you can substitute the nuts with seeds.  Try subbing pumpkin seeds in the salad and sesame or sunflower seeds in the mayo.

Enjoy!!