Almond “Tuna” Salad

Recipe by Oh She Glows

Ingredients

• 1/2 cup raw almonds, soaked
• 1 stalk celery, finely chopped
• 1 green onion, finely chopped
• 1 clove garlic, minced
• 1/2 tbsp veganaise or Primal Kitchen mayo
• 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 Size
2-3 servings

Posted To: Entree, Snacks, Vegetarian