Avocado "Lobster" Rolls

Author: recipes
This quick and easy sandwich turns the amazing Hearts of Palm into a New England classic that you will want time and time again. Watch out, it is addicting...
5 from 2 votes
Prep Time 25 mins
Cook Time 5 mins
Total Time 30 mins
Course Main Course
Cuisine American
Servings 4 people


  • Food Processor


  • 2 14oz jars heart of palm
  • 1 rib celery
  • 1 tbsp chives tightly packed
  • 3 tbsp fresh dill tightly packed and divided
  • 1/3 cup Plant-based mayo
  • 1 tsp lemon juice
  • 1 tsp old bay seasoning divided
  • 3/4 tsp seaweed powder
  • 4 each french rolls vegan
  • 4 tbsp Earth Balance butter optional

Avocado Sauce

  • 1 large avocado ripe
  • 1 tbsp lemon juice
  • 2 tbsp olive oil
  • 3 cloves garlic
  • 1/4 cup fresh parsley tightly packed
  • 1/2 tsp salt
  • 1/4 tsp black pepper


  • Drain hearts of palm and pat dry with paper towel.
  • Chop into bite-size pieces and then soak for 10 minutes in a bowl of ice water.
  • Mince the parsley, dill and chives and place in seperatae small bowls.
  • Finely dice the celery and combine the plant-based mayo, 1 tsp Old Bay, 2 tbsp of the minced and 1 tsp lemon juice. Place in refrigerator until ready to use.
  • Drain the heart of palm and dry with paper towel.
  • Toss the heart of palm in 1 tbsp of Old Bay and the seaweed powder until fully coated. Stir in the mayo mixture and celery. Place into refrigerator.
  • Leaving one side closed, spread open your french rolls. Spread 1 tbsp of the plant-based butter and toast the buns to prefered crisp.
  • Add the oil, avocado, 1 tbsp lemon juice, salt, pepper and garlic to your food processor. Process for 2 minutes until smooth adding oil as needed until you have a smooth pourable consistency. Add the remaining dill and parsley and process to combine.
  • Add heart of palm mixture to your toasted french rolls and top with the avocado sauce.

My Notes

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