Flaked Almond "Tuna" Salad

By BlueSchmoo

Vegan

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Ingredients

• 1 cup raw almonds, soaked
• 2 celery stalks, finely chopped
• 2 green onions, finely chopped
• 1 garlic clove, minced
• 3 tablespoons vegan mayo (use soy-free veganaise)
• 1 teaspoon Dijon mustard
• 1/2-1 tablespoon fresh lemon juice, to taste
• 1/4 teaspoon fine grain sea salt, or to taste
• Freshly ground black pepper, to taste
• Pinch of kelp granules (optional)
• 1 English cucumber, peeled (if desired) and sliced into 1cm rounds (optional)

Preparation

Step 1

1. Soak almonds in a bowl of water for 3-9 hours until plump. Drain and rinse well.
2. 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.
3. 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.
4. Slice cucumber into rounds, if using. With a small spoon, gently scoop out the centre of each cucumber round to create a small well. Spoon the almond mixture onto each cucumber round. Serve on a platter if you wish.You can also serve it in a pita, with crackers, or on top of a salad. Refrigerate leftover salad for up to 3 days.

Read more: http://ohsheglows.com/2013/08/15/my-favourite-lunch-of-the-moment-easy-flaked-almond-tuna-salad/#ixzz2wv8eq04M