Recipes that are all gluten & dairy free

Almond “Tuna” Salad


Recipe by Oh She Glows

  • 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
  • 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


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