Nutritional Wisdom with Carly Pollack

Almond “Tuna” Salad

Almond “Tuna” Salad

Ingredients
1/2 cup raw almonds, soaked
1 stalk celery, finely chopped
1 green onion, finely chopped
1 clove garlic, minced
1/2 tbsp vegenaise
1 tsp Dijon mustard
1/2 tbsp fresh lemon juice
sea salt, to taste
black pepper, to taste
1 pinch kelp granules (optional)
1/4 medium cucumber, chopped
fresh salad greens

Directions
Soak almonds in a bowl of water for 3-9 hours until plump. Drain and rinse well. Add almonds into a food processor and process until finely chopped. It should look a bit like flaked tuna. Place into a medium mixing bowl. Add the chopped celery, cucumber, 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. Serve over fresh greens. Refrigerate leftover salad for up to 3 days.

Serving
2-3 Servings