Maybe it is because I haven’t had non-seafood meat since I was 8, but it always amazes me when the seasonings are what actually make the dish taste like whatever meat it is supposed to be, rather than it being the meat itself. It isn’t exact, but for me it is generally a very satisfying replica. I haven’t had chicken salad since I was 8. Actually no, I did have it about 4 years ago by accident. I ordered Tuna Salad, and when I bit into it I immediately knew it was chicken, promptly spit it out onto my plate, and sent it back. However I have not actually consumed chicken anything since I was 8. I think that the avocado “mayo” from my faux tuna would go quite nicely with this as well.
Raw Vegan “Chicken” Salad Wraps
Ingredients:
- 1/2 C. Raw Sunflower Seeds, Soaked for 2 Hours
- 1 1/2 C. Raw Cashews
- 1 C. Raw Pecans
- 1 Small Onion, quartered
- 1/2 Lemon, Juiced
- 1 Small apple
- 1 Celery Stalk
- 2 T Fresh Dill
- 1/2 tsp. Curry Powder
- 1/2 tsp. Sea Salt, or to taste
- 1/2 C. Sliced Grapes
- Lettuce leaves
Method:
- Pulse the sunflower seeds, pecans, cashews, and onion in food processor a few times or until very chunky.
- Chop the apple and celery and add along with the rest of the ingredients (except for the grapes and lettuce), and process until you reach the texture you prefer.
- Slice the grapes and stir into the nut mixture by hand.
- Spoon into lettuce leaves and serve!
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