May 18, 2018
Looking for a whole food plant-based Memorial Day recipe? This unique, oil-free potato salad will be sure to please everyone at your cookout. The whole food plant-based mayo recipe can also be used on sandwiches, in dips, and wherever else you need a mayo replacer!
Remember: You never need to give up your old favorites when you transition to a plant-based diet… just adapt them. If you have a favorite recipe you’re missing out on because of your diet change, email it to firstname.lastname@example.org for a chance to have it turned whole food plant-based on a Cooking With Caroline to come.
Prep Time: 15 minutes
Yield: 8 servings as a side dish
4 cups of baby potatoes (of any variety), diced into large chunks
1 cup of black olives (canned, pitted)
1 cup of green olives (canned, pitted)
¼ cup of capers
1 can of artichoke hearts, rinsed and diced
½ tsp of oregano
3 TBS of balsamic vinegar
Whole Food Plant-Based Mayo:
1 ripe avocado
½ tsp of sea salt
½ tsp of garlic powder
1 TBS lemon juice
1 TBS Dijon
a dash of black pepper
a few TBS of water
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