Vegan Tuna Salad
Ingredients
-
2
cups
raw almonds
-
1
cup
raw or roasted sunflower seeds
-
½
cup
red onion, chopped
-
2
cups
celery, chopped
-
⅓
cup
fresh parsley, packed
-
¼
cup
fresh lemon juice
-
1
tablespoon
fresh lemon juice
-
½
teaspoon
salt or to taste
-
½
cup
water
Instructions
- Soak the almonds and sunflower seeds in water for 4 hours.
- Strain the soaked almonds and sunflower seeds and transfer them to a blender or food processor.
- Process until a thick, gritty paste is formed, stopping to stir as needed.
- Add the remaining ingredients to the blender and process until combined, adjusting the texture as desired.
- Refrigerate the salad for at least an hour before serving.
- Serve with crackers, veggies, or as a sandwich or wrap filling.
Nutrition Facts (estimated)
Servings
4 cups
Calories
632
Total fat
53g
Total carbohydrates
28g
Total protein
23g
Sodium
584mg
Cholesterol
0mg
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