Chicken style Salad
Back in Germany, this salad was one of my favourite to enjoy in my lunch break at work.
You get it at every supermarket. This is a pretty popular salad.
Just for lunch with a fresh bun or baguette,... YES.
Delicious
The salad is GREAT for sandwiches. Lunch-box or work, you name it.
And I know your kids will love this sandwiches. I dont know any kids in Germany,
who ever said,... no, I dont like chicken salad. Well, vegan kids of course, haha.
But you know what I mean.
When I veganiced this salad, I first used meat replacement products.
When I started the detox program, I switched to Jackfruit. What also worked fine.
But now, totally in love with the banana blossom, this is it.
The salad works really best with this great product mother nature gifted us with.
Of course you can use Jackfruit if you can't get banana blossom.
It will taste good. But when you can get the banana, please use that one.
Here in Australia you get organic banana blossom at Woolies. At the health food section.
To make one small bowl of salad you need:
for the Mayo:
100g raw cashews
1 tsp mustard
1/4 tsp black himalayan salt (kala namak)
100ml filtered water
add all ingredients to a Nutribullet or Ninja machine and blend until creamy.
Store in the fridge and start with the preparation of the salad.
For the salad you need:
1 can banana blossom - chopped roughly
50g champignons (button mushrooms) - diced
75g steamed asparagus, white if you can get,... green if not - cut in small pieces
30g raw onion - chopped
70g (1 small) mandarine - cut into small pieces
1 tsp lemon juice
1/2 tsp Maple Syrup
(I only had 1 mandarine,... when you have more at hand, add a splash of mandarin juice as well.)
Directions:
1. Make the mayo first like directed above.
2. Steam the asparagus and cool down.
3. Prepare banana blossom. Remove from tin,
rinse with fresh water and remove water as far as it gets - and chop up.
4. Heat a frying pan. When you have a good non stick pan, you do not need oil.
If you have a not that good one, like me, haha, use a little bit of olive oil.
Otherwise the banana will stick in the pan. Fry for about 10 minutes, until slightly browned.
Cool down.
5. Add banana into a bowl.
Add mandarin, asparagus and onion.
Season with some pink or seasalt.
6. Add mayo and mix well.
Store in a tupper, something with a lid.
Refridgerate,... and ENJOY :-)