Amaya's Egoless Egg-Free Salad

I've made this salad several times this summer and absolutely love it! I serve this on toast, in a tortilla or lettuce wrap, or scooped on top of tomatoes and salad greens. I generally whip up a batch to have in the fridge and can eat for breakfast, lunch or dinner. The dill makes me happy and it only takes a minute to whip up the home-made veganaise dressing (in the blender) that accompanies the recipe.

I've adapted this recipe to suit my taste by adding chopped sweet or dill pickles, and one day when I didn't have any celery, I tried grated carrots instead which were delicious.