Every recipe has a key ingredient that takes it from being average to over the edge. From the title of this recipe, you can easily see that I created an egg-free “egg” salad spread.
So, since no eggs were involved what was used to create that eggy taste? The key ingredient to this eggy success is a salt called “Kala Namak” or “Indian Black Salt” (not to be confused with Hawaiian Black Salt).
So what makes this salt so special? The sulfur content. It is composed largely of sodium chloride with several impurities giving the salt its color and sulfur smell. I found a good source for the Indian Black salt here.
Kala Namak, or Indian Black Salt, is a special unrefined mineral salt from Darjeeling, India. It is a volcanic rock salt mined in central India. The ground salt is not black, but more of a coral pink or pinkish gray, and has a strong, sulfuric flavor.
I read that in India, Kala Namak is recommended for people with high blood pressure and for those who are on a low-salt diet. This is because it is lower in sodium and apparently doesn’t increase the sodium content in the blood. In Ayurvedic medicine, it is also known for soothing intestinal gas, heartburn, indigestion and other digestive problems.
Bob thoroughly enjoyed this salad but thought a diced sweet pickle would be a wonderful addition. I agree wholeheartedly but I didn’t have any on hand. I have been working on a few recipes for a sweet, fermented pickle but I haven’t hit nirvana with it just yet. :)
This eggless “egg” salad is wonderful on crackers, raw bread, or a dollop on a bed of greens, perhaps wrap it in Boston Bib Lettuce or … eat it all by itself… spoonful after spoonful.
- 1 1/2 cups raw cashews, soaked 2+ hours or 1 ½ cups chopped avocado
- 1/2 cup water
- 3 Tbsp yellow mustard or raw mustard
- 2 Tbsp raw apple cider vinegar
- 2 tsp raw agave nectar
- 1 tsp smoked paprika
- ½ tsp onion powder
- 2 tsp dried dill
- 1/2 tsp curry powder
- 1/2 tsp turmeric powder
- 3/4-1 tsp Kala Namak (Indian Black Salt) gives egg taste
- 1/8 tsp ground black pepper
- If using cashews; soak, drain and rinse the cashews before adding to the blender. If using avocado; peel and remove the seed before adding to the blender.
- Add the water, mustard, apple cider vinegar, agave, paprika, onion powder, dill, curry powder, turmeric, Indian Black salt and pepper. (whew, I think I got it all). Blend until smooth and creamy. If you used cashews make sure that the sauce is smooth and doesn’t have any tiny bits of cashews.
- Pour into a medium-sized mixing bowl and set aside.
- Add the bell pepper, celery, green onion, sunflower seeds, and cubed avocado. Gently fold into the sauce. Don’t over mash the chunks of avocado. We want the texture which resembles chunks of egg whites.
- When serving garnish with black pepper and smoked paprika.
- Enjoy right away or chill for a few hours to give the ingredients time to meld.
One of the greatest joys when creating raw food recipes is experimenting with different ingredients… a practice that I highly encourage. Daily I get questions regarding substitutions. Of course we all might have different dietary needs and tastes which could necessitate altering a recipe. I love to share with you what I create for myself, my husband, friends and family. I spend a lot of time selecting the right ingredients with a particular goal in mind, looking to build a certain flavor and texture.
So as you experiment with substitutions, remember they are what they sound like, they are substitutes for the preferred item. Generally they are not going to behave, taste, or have the same texture as the suggested ingredient. Some may work, and others may not and I can’t promise what the results will be unless I’ve tried them myself. So have fun, don’t be afraid, and remember, substituting is how I discovered many of my unique dishes.