Mock Tuna Salad
Makes about 3 1/2 cups
Time 10 hr 10 min
Serve this tasty nut- and seed-based salad on its own, or spread onto wraps or nori with assorted veggies.
Special Diets:
Ingredients
- 1 cup sunflower seeds
- 1 cup raw almonds
- 1/2 stalk celery, finely chopped
- 1/3 cup finely chopped pickles
- 1/4 small red onion, finely chopped
- 2 tablespoons chopped fresh dill
- 2 tablespoons maple syrup or agave nectar
- 2 tablespoons lemon juice
- 1 teaspoon kelp granules
- 1 teaspoon ground black pepper
- 1/2 teaspoon sea salt
Method
Put sunflower seeds and almonds into a large bowl, cover by 2 inches with water, cover and set aside at room temperature to let soak for 10 to 12 hours; drain well.
Pulse sunflower seeds and almonds in a food processor until very finely chopped, scraping down the sides of the bowl as you go.
Transfer to a large bowl and stir in celery, pickles, onions, dill, maple syrup, lemon juice, kelp, pepper and salt.
Serve immediately, or cover and chill until ready to serve.
Nutritional Info:
Per serving: about 1/2 cup, 400 calories (290 from fat), 32g total fat, 2.5g saturated fat, 0mg cholesterol, 370mg sodium, 22g carbohydrates (7g dietary fiber, 8g sugar), 14g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1 cup sunflower seeds
- 1 cup raw almonds
- 1/2 stalk celery, finely chopped
- 1/3 cup finely chopped pickles
- 1/4 small red onion, finely chopped
- 2 tablespoons chopped fresh dill
- 2 tablespoons maple syrup or agave nectar
- 2 tablespoons lemon juice
- 1 teaspoon kelp granules
- 1 teaspoon ground black pepper
- 1/2 teaspoon sea salt