Vegan Turkey Club Pasta Salad
Try this delicious vegan turkey club pasta salad with plant-based deli slices and creamy dressing. Perfect for lunch or picnics, ready in 20 minutes!
Equipment
- mixing bowl
- whisk
- large spoon
- spatula
- knife
- cutting board
- measuring cups
- measuring spoons
Ingredients
Salad Base
- 4 cups shredded plant-based chicken about 1 package
- 1 cup vegan mayonnaise
- 1 cup vegan sour cream
- 2 stalks celery finely chopped
- 1/2 cup red onion diced
- 1/3 cup fresh dill chopped
- 1 tbsp Dijon mustard
- 1 tbsp fresh lemon juice
- 1 tsp garlic powder
- 1 tsp kosher salt
- 1/2 tsp black pepper
For Serving
- 6 croissant rolls for serving
Instructions
- In a large mixing bowl, combine the mayonnaise, sour cream, Dijon mustard, lemon juice, garlic powder, salt, and pepper. Whisk until the dressing is smooth and fully combined.
- Add the shredded plant-based chicken, chopped celery, diced red onion, and fresh dill to the bowl with the dressing. Use a large spoon or spatula to gently fold all ingredients together until everything is evenly coated.
- Taste the salad and adjust seasonings if desired, adding more salt, pepper, or lemon juice to your preference.
- For the best flavor, cover the bowl with plastic wrap and refrigerate the salad for at least 30 minutes to allow the flavors to meld.
- Just before serving, slice the croissant rolls in half horizontally. Spoon a generous portion of the chilled salad onto the bottom half of each croissant, then replace the top half.
Notes
For the best flavor, refrigerate the salad for at least 30 minutes to allow the flavors to meld.