The Best Vegan Crab Louie Salad
This vegan crab Louie salad is a veganized version of a famous crab salad from the West Coast! Made from hearts of palm and chickpeas, this salad is hearty, delicious, and bathed in vegan Thousand Island dressing. Try not to lick the plate.
Servings: 6
Calories: 460kcal
Ingredients
- 1 15 ounce can Chickpeas drained and rinsed
- 1 15 ounce jar Hearts of Palm drained and patted dry with a towel
- ½ cup Celery finely diced
- ½ cup Green onions sliced thin
- 1 sheet Nori seaweed crumbled
- 2 teaspoons Old Bay Seasoning
- 1 cup Vegan Thousand Island Dressing
Salad Ingredients
- 1 large head Romaine lettuce
- 1 Red bell pepper cut into thin slices
- 1 English cucumber Sliced into half moons
- 1 medium Red onion Sliced thin
- 1 bunch Asparagus Remove woody ends and cut into bite-sized pieces.
- 1 cup Tomatoes Cut into quarters
- ½ cup Kalamata Olives Sliced
- 1 Avocado Cut into bite-sized pieces
- 2 Lemons cut into wedges
- 1 cup Vegan Thousand Island Dressing to drizzle on the salad
Instructions
Best Crab Louie Dressing
- Add all the vegan Thousand Island Dressing Ingredients to a high-speed blender except for the diced pickles.
- Blend until smooth.
- Stir in the chopped pickles.
- Remove 1 cup of the dressing to use in the crab Louie mixture.
- Place the remaining dressing in a sealed container and refrigerate until ready to use.
Crab Louie
- Rinse and drain the chickpeas and hearts of palm.
- Using a towel or paper towel, pat the hearts of palm dry, removing any additional brine.
- In a food processor, smash the chickpeas, smashing them slightly, leaving some half and whole pieces.
- Transfer the smashed chickpeas into a large bowl.
- Now, add the hearts of palm to the food processor and pulse, breaking the hearts of palm into small flaky pieces. Again, do not over-process.
- Transfer the hearts of palm to the bowl with the smashed chickpeas.
- Add the diced celery, green onions, ground seaweed, Old Bay seasoning, and 1 cup of the dressing.
- Stir the mixture together.
- Cover and refrigerate while preparing the other salad ingredients.
Crab Louie Salad
- Cut the vegetables, avocado, lemons, and olives.
- Preheat an oven to 425 degrees and prepare a baking sheet with parchment paper.
- Place pieces of asparagus in a single layer on the baking sheet.
- Roast for 10 minutes.
- Allow the asparagus to cool completely before adding to the salad.
- Chop the lettuce and put it on individual plates.
- In the center of each plate, use your hands to create a well in the middle to place a scoop of crab mixture.
- Remove the crab mixture from the refrigerator.
- Use a one-cup measuring cup (a round one) and form a 1-cup scoop of vegan crab meat.
- Place the cup of vegan crab meat in the well in the center of each plate.
- Divide up the rest of the salad ingredients on top of the lettuce portion of the salad, surrounding the crab mixture, scattering different ingredients around the crab mixture.
- Garnish each plate with a lemon wedge.
- Serve the remaining dressing on the side or drizzle over the greens and vegetables surrounding the crab mixture.
Video
Notes
- Do not over-pulse the chickpeas or the hearts of palm. Both should be chunky and flaky, not mushy.
- Chill the vegan crab mixture in the refrigerator and store the dressing in the refrigerator until chilled through.
- The crab mixture can be made up to a few days before.
- The dressing stays fresh for 5 days refrigerated. I suggest freezing in Super Cubes.
- I think you should check out the other ways to use this fabulous vegan crab mixture supplied in the blog post.
Nutrition
Calories: 460kcal | Carbohydrates: 32g | Protein: 6g | Fat: 3g | Polyunsaturated Fat: 3g | Sodium: 400mg | Potassium: 969mg | Fiber: 10g | Sugar: 20g | Vitamin A: 10951IU | Vitamin C: 64mg | Calcium: 118mg | Iron: 5mg