Mock Tuna Salad
4

Makes about 3 1/2 cups

Serve this tasty nut- and seed-based salad on its own, or spread onto wraps or nori with assorted veggies.

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    Ingredients: 
    • 1 cup sunflower seeds
    • 1 cup raw almonds
    • 1/3 cup finely chopped celery
    • 1/3 cup finely chopped pickles
    • 1/4 cup finely chopped red onion
    • 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
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    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:Serving size: about 1/2 cup, 400 calories (290 from fat), 32g total fat, 2.5g saturated fat, 0mg cholesterol, 370mg sodium, 22g carbohydrate (7g dietary fiber, 8g sugar), 14g protein
    Special Diets: 

    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. See our Terms of Service.

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