- 1/4 cup raw cashews
- 1/4 cup sunflower seeds
- 1 teaspoon apple cider vinegar
- 1 tablespoon brown sugar
- 3 cups sliced oyster mushrooms
- 1 shallot
- 1 tablespoon soy sauce
- 1 teaspoon garlic powder
- 1 cup chopped celery
- 1 cup halved green grapes
- 2/3 cup walnuts
- Sea salt & black pepper, to taste
- Baby spinach, for serving
Instead of mayonnaise, we’ll be using nuts and seeds to make a creamy dressing. To do this, soak about 1/4 cup of raw cashews with 1/4 cup sunflower seeds for at least an hour. Then, when ready to make the salad, drain off the soaking water and blend them with a teaspoon of apple cider vinegar, a tablespoon of brown/turbinado sugar, a few pinches of salt, and just enough fresh water to form a mayonnaise consistency. Blend until smooth and set aside.
In a skillet, combine 1 finely-diced shallot with a tablespoon of soy sauce, a sprinkle of powdered garlic, and 3 cups of oyster mushrooms that have been sliced or pulled apart into small chicken-like shreds. Allow this to simmer together for about 7-8 minutes, tossing regularly, until the mushrooms soften and you have something that looks, smells, and tastes eerily like chicken:
With the “mayonnaise” and the “chicken” ready, it’s time to assemble this easy salad! Grab a large mixing bowl and add 1 cup of sliced celery, 1 cup green grapes (sliced in half), 2/3 cup chopped walnuts, and the mushrooms (strain out any excess liquid from the mushrooms first). Toss together, then add about 1/2 cup of the cream sauce onto the salad and a generous sprinkle of salt and ground black pepper.
Refrigerate until chilled and serve on a bed of baby spinach, on toast, or just with a fork.