This is made from items I already had in my fridge. Perfection!
You will need:
2 large zucchinis. About 4-5 cups, peeled and diced in about 1 cm cubes.
1 red pepper, diced finely.
1/2 a cucumber, diced finely.
2 stalks of celery, diced finely.
1 small red onion, diced finely (I sense a pattern here.)
1/2 cup of edamame beans- because protein, yo.
If I had had coconut bacon bits I would have used them for a garnish, but life is cruel and I was all out. Seriously though, you have to try them. Vegan, gluten free, and tasty as heck. I get mine at Metro.
For the sauce:
5 tablespoons of vegan mayo
1 tablespoon of mustard- I used wasabi dill but you can use a regular decently hot mustard (not French's yellow mustard, is what I'm saying. Use a grown up mustard, for goddess' sake. Respect yourself.)
pepper to taste
Pinch of salt- I used pink Himalyan because I'm fancy like that.
1 teaspoon or more of cumin
A dash of smoked paprika
A dash of dill.
Dice and toss everything together. Mix your sauce separately; make sure it's mixed well and stir it thoroughly through the vegetables until everything is evenly coated. Refrigerate for an hour to let the flavours blend.
