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Vegan "Scallop" Salad with Lemon Horseradish Dressing for Two

Yes, it's true, a vegan "scallop" that will jazz up your favorite salad or pasta dish. Easy and delicious in this red grapefruit and spinach salad with lemon horseradish dressing.
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Course: Entree
Cuisine: American
Prep Time: 20 minutes
Cook Time: 8 minutes
Total Time: 28 minutes
Servings: 2
Calories:
Author: Linda and Alex at Veganosity

Ingredients

  • For the vegan “scallops”:
  • 1 16 ounce jar of palm hearts packed in water – drain the water and slice into one inch rounds
  • 1 tablespoon of olive oil
  • 2-3 tablespoons of breadcrumbs
  • Finely ground sea salt and ground black pepper to taste
  • For the salad:
  • 6 cups of chopped spinach
  • 1 large red grapefruit – remove skin and pith and filet
  • 1 large beefsteak tomato – sliced
  • 1 cup of shaved fennel – chopped
  • For the dressing:
  • Juice from one large lemon approximately 1/4 cup
  • 1 teaspoon of olive oil optional
  • 1/4 teaspoon of horseradish
  • 1/4 teaspoon of dry mustard or yellow mustard
  • 1/8 teaspoon of finely ground sea salt
  • 1/8 teaspoon of sugar

Instructions

  • For the vegan “scallops”:
  • Heat the olive oil in a medium skillet on medium-high heat. When the oil is hot carefully place the palm hearts flat side down in the pan. Grind a small amount of salt and pepper and sprinkle bread crumbs over the top to coat. When the bottoms are lightly browned carefully flip them over and sprinkle the rest of the breadcrumbs on top. Flip one more time when the other side of the palm hearts are golden brown. When both sides are golden brown remove from the pan and place on a plate.
  • NOTE: If the layers of the palm hearts separate when you slice them use a spatula to place them in the pan and carefully turn them. As long as you are careful they should stay together. One of the palm hearts separated and the rest stayed together in the batch I made.
  • For the salad:
  • Put the spinach down first and arrange the grapefruit and tomato in any arrangement that you like. Sprinkle the fennel on top.
  • For the dressing:
  • Whisk the lemon juice, olive oil, horseradish, mustard, salt, and sugar (if you don’t eat sugar use a substitute but add it slowly and taste as you add. You need the sugar to balance the flavor) together and drizzle over the salad. Toss to coat. Add the palm hearts to the salad after tossing.
  • NOTE: If you’re going to toss the salad to coat place the palm hearts over it after you’ve tossed it so they don’t fall apart.
  • Enjoy!