I reimagined Bon Appetit's reimagined chicken salad by making it vegan. It's been a while since I've had a chance to dip into my banana blossom supply, so even though this is a very simple recipe, I was quite excited to make it and devour it.
Source: Bon Appetit Magazine | Serves: 2 | Time: 10 min
Changes:
Replaced chicken with banana blossoms
Changed amounts
Used green onion instead of scallions
Replaced soy sauce with coconut aminos
Replaced agave with agave
Ingredients
1 18 oz can #BananaBlossoms, drained, rinsed and shredded
2 green onions, white and green parts thinly sliced
1 small #cucumber, diced
1 tbsp sesame seeds
1 tbsp lime juice
2 tbsp tahini
1/2 tbsp coconut aminos
1/2 tsp agave
Dash crushed red pepper
Salt, to taste
To Serve
Lettuce
Cilantro
Instructions
Mix the salad ingredients together. Pile it onto lettuce and sprinkle with cilantro. If you'd like, make it a sandwich, but, I had a breakfast wrap today, so best to avoid more carbs.