Honesty I was a bit mind blown after making this recipe: A vegan "tuna" salad. Huh? I know. I am not really into tuna sandwiches or just canned tuna in general. Maybe it's the fishy smell that never seems to wash off your hands or what, but it just doesn't do it for me. BUT, one of my favorite juice places here in Boston, Cocobeet, makes a "walnut un-tuna sandwich" and it is hands down one of my favorite items on their vegan menu. I've been meaning to re-create their recipe even though I have no idea how they do it!
All of the flavors and ingredients that I used combined with the almonds strangely resembles a tuna salad, but the added crunch from the almonds makes it hundred times better.
If you despise mayo you can certainly omit the condiment. I would then suggest replacing it with olive oil or soaking the almonds overnight. Soaking the almonds over night will result in a creamier & chewy texture. I haven't tried it this way because I used sprouted almonds and preferred the mix to be on the crunchier side. Not only are sprouted almonds better for you, easier to digest, but they are already creamier than ones that aren't sprouted, so you won't necessarily have to soak the almonds over night to get that texture.
I love to add the almond "tuna" salad on crackers, cucumbers, celery sticks, in a warm pita or right out of the bowl! It is perfect to make ahead on the weekends for quick easy lunches or mid afternoon snacking!
Yields: roughly 2-3 cups
Prep time: 10 minutes
Cook time: 0
1 cup sprouted almonds
2 stalks of celery
3 tbsp. of dairy free mayo*
1 tbsp. roasted garlic mustard
1/2 tsp. sea salt
1/2 tsp. of ground black pepper
*For the dairy- free mustard I love "Just Mayo" or Earth Balance Mindful Mayo Organic.
Add the sprouted almonds to a food processor for a few minutes; until finely chopped or depending on the texture you desire. Add the chopped almonds to a mixing bowl.
Add the celery and scallions to the food processor and pulse until chopped. Add to the mixing bowl with the almonds.
Add the remaining ingredients to the bowl and stir to combine! Adjust to taste if needed. Simple as that!
I like to serve mine chilled. You can do this by placing it in your fridge for an hour. Serve the salad with veggies, pita or make it into a sandwich.