|Not Starkist Salad. Eat groovy. Save a tuna.|
First, you need to soak your almonds. Plan ahead. Do it overnight for best texture.
|Soaking almonds to make them sprout.|
1 rounded cup raw organic almonds
|Soaked sprouted almonds, ready for salad-making.|
|This tasty salad makes a great appetizer spread for crackers.|
I made my faux tuna salad using my own raw cashew cream sauce as a mayo, but if you prefer, you can use your favorite vegan mayo.
Soaked almonds, as above
2 tablespoons coconut milk, or pickle juice
Squeeze of fresh lemon juice
Cashew Cream or vegan mayo, as needed
Pinch of sea salt and ground pepper, to taste
1/2 cup diced celery
Fresh minced herbs: dill, parsley
Dab of raw organic agave, to taste
Dump the soaked almonds into a food processor bowl; cover and pulse until shredded. Add the liquids and pulse again.
Add the cream or mayo, to your liking. Pulse again. You want it flaky.
Taste test for texture. Add more liquid if it needs moisture to obtain the right consistency.
Season to your liking with fresh minced herbs and and a dab of raw agave.
Use in sandwiches, roll-ups, lettuce cups. Serve as an appetizer spread for crackers.
If you like the taste of raw red onion, add a teaspoon or two of minced Bermuda onion.
If you like curry, add curry to the mixture. Add chopped golden raisins for a spicy-sweet Indian twist.
Recipe shared with permission: http://glutenfreegoddess.blogspot.com/2010/07/vegan-tuna-salad-recipe.html
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