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Raw Vegan Potato Salad

Creamy Potato Salad

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Prep Time 2 minutes
Cook Time 2 minutes
Total Time 4 minutes
Servings: 1 serving
Ingredients Method

Ingredients
  

  • 8 Crimni Mushrooms (.3 lb / 140 g)
  • 3 zucchini (.75 lb / 445 g)
  • 1/3 - 2/3 head cauliflower (.6 lb / 280 g)
  • 4 green onions (.08 lb / 36 g)
  • 2 avocados (.5 lb / 230 g)
  • 2 tsp Mustard Seed/Powder
  • 1 jalapeno for a bite (optional)

Method
 

  1. Large dice all mushrooms, 2/3 zucchini and 3/4 cauliflower.
  2. Place the mushrooms and zucchini in the hot sun for 2 – 4 hours, or in a dehydrator at 115°F for 2 – 3 hours rotating the ingredients (driest to back wettest to front) 1/2 way through.
  3. Soak cauliflower in hot water bath (below boiling) for 2 minutes. Mix all cubes together.
  4. Blend the remaining zucchini, cauliflower, onion bottoms, mustard seed with 1/2 the avocado.
  5. Fine chop the dill and green onion tops, mix together with sauce and cubes.
  6. Cut the avocado into cubes and add in with a light stir, serve and enjoy with other BBQ favourites.