Ingredients
Method
- Drain the hearts of palm and pat them completely dry with paper towels. This step is crucial to prevent a watery salad.
- Using your hands, shred the hearts of palm into irregular, crab-like pieces. Don't worry about making them uniform - the varied texture looks more authentic.
- In a large bowl, whisk together the mayonnaise, lemon juice, Old Bay seasoning, kelp powder (if using), garlic powder, onion powder, and white pepper.
- Add the shredded hearts of palm, diced celery, fresh dill, and chives to the bowl. Gently fold everything together until evenly coated.
- Taste and adjust seasoning with salt and additional lemon juice if needed. The salad should be well-seasoned with a bright, ocean-like flavor.
- Refrigerate for at least 30 minutes before serving to allow the flavors to meld. Serve chilled on bagels, crackers, or in pita pockets.
Notes
Store covered in the refrigerator for up to 3 days. If the salad seems dry after chilling, stir in an extra tablespoon of mayonnaise. For extra flavor, add a pinch of smoked paprika. This salad can also be made dairy-free by using vegan mayonnaise.