Rather than using tuna fish to create this salad, my plant-based version uses raw almonds (or walnuts), which are soaked until plump and then processed until flaked in texture.
Once the flaked almonds are mixed with some vegan mayo, dijon, celery, green onion, lemon, garlic, salt, and pepper, it turns into a creamy, fresh, and crunchy topping for a salad, crackers, sandwich, or wrap.
inspired by Oh She Glows
- 1 cup (155 g) raw almonds (or walnuts), soaked
- 1 celery stalk (80 g), finely chopped
- 2 green onions (30 g), finely chopped
- 1 garlic clove (6 g), minced
- 3 to 4 tablespoons (45 to 60 ml) vegan mayo, to taste
- 1 teaspoon Dijon mustard
- 2 to 3 teaspoons fresh lemon juice, to taste
- ¼ teaspoon fine grain sea salt, or to taste
- Freshly ground black pepper, to taste
- Pinch of kelp granules (optional, lends a "fishy" flavour)
- A dash of cinnamon
- Soak almonds in a bowl of water for 3-9 hours until plump. Drain and rinse well.
- Add drained almonds into a food processor (there's no need to peel the almond skins unless you want to) and process until finely chopped. It should look a bit like flaked tuna. Place into a medium mixing bowl.
- Add the chopped celery, 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 on top of a salad or lettuce wrap, or in a sandwich or wrap with a dash of cinnamon. Refrigerate leftover salad for up to 3 days.
Tip: Make it soy-free: Use soy-free vegan mayonnaise, such as Veganaise brand.