Mock 'Tuna' Salad with Almonds


Prep Time

15 minutes

Prep Notes

  • 1 cup raw almonds, soaked 
  • 1 celery stalk, finely chopped
  • 2 green onions, finely chopped
  • 1 garlic clove, minced
  • 3 to 4 tablespoons vegan mayo, to taste
  • 1 teaspoon Dijon mustard
  • 2 to 3 teaspoons fresh lemon juice, to taste and/or 1 to 2 drops *Lemon Essential Oil
  • 1/4 teaspoon fine grain sea salt, or to taste
  • Freshly ground black pepper, to taste and/or 1 to 2 drops *Black Pepper Essential Oil
  • Pinch of kelp granules (optional, lends a "fishy" flavor)


* Always use Certified Pure Therapeutic Grade Essential Oils intended for dietary use

Cooking Time

None

Yields

Never enough

Ingredients

  1. Soak almonds in a bowl of water for 3-9 hours until plump. Drain and rinse well.
  2. Add drained almonds into a food processor (there's no need to peel the almond skins unless you want to) and process until finely chopped. It should look a bit like flaked tuna. Place into a medium mixing bowl.
  3. Add the chopped celery, green onion, garlic, mayo, mustard, and lemon into the bowl. Stir well to combine. Season to taste with salt and pepper. Add a pinch of kelp granules if desired.
  4. Serve on top of a salad or lettuce wrap, or in a sandwich or wrap. Refrigerate leftover salad for up to 3 days.

Credit

Modified Oh She Glows

ohsheglows.com