Winner of the Vegetarian Nutrition Dietetic Practice Group (VN-DPG) Recipe Contest 2025 ✨️

It’s that time again: hot summer days that demand something cold! ❄️ I’ve got you covered with a collaborative recipe for vegan lobster salad! Due to Tim’s shellfish allergy, I sought to find a way for him to enjoy the flavors of “seafood” once again. What resulted is now his absolute favorite dish! This easy recipe is perfect for BBQ events and summer parties – and sure to satisfy anyone who tries it. 😉

Tim’s Vegan Lobster Salad

• 2 14-oz cans hearts of palm, drained and cut into bite-sized chunks
• 1-2 ribs celery, sliced or minced
• 1/2 red bell pepper, minced
• 1/2 cup vegan mayonnaise
• 1 Tbsp fresh lemon juice (more to taste)
• 2 tsp Old Bay seasoning (more to taste)
• 1 tsp fresh dill, finely chopped (more to taste)
• Pinch of fresh ground pepper
  
  For serving:
• French bread rolls
• Vegan butter (optional)
• Celery greens (optional)

1. Combine all ingredients into a large mixing bowl and fold well until mixture is evenly incorporated.
2. Cover and chill mixture in the fridge for 30+ minutes before serving.
3. Roll prep: open rolls and smear a small amount of vegan butter onto each interior. Toast buttered sides on a skillet (or under broiler) until golden brown.
4. Add desired amount of mixture to rolls and garnish with celery greens, extra dill, or seasonings as desired.
5. Enjoy!

Pair this bad boy with a spring green salad, or eat as a dip with chips or toasted bread! It definitely won’t last long (though chill it in the fridge for best results, if you can wait that long). Have a lovely day!