April 7, 2017
Mock Tuna Salad
There’s nothing fishy going on with this Mock Tuna Salad.
Made with a mix of sunflower seeds and almonds, this protein-rich spread mimics the texture and taste of your favorite lunchtime staple, but is a great meat-free option for vegetarians or those with allergies.
Spread onto whole-wheat bread in place of the traditional tuna mix, or switch things up and scoop into lettuce cups for a low-carb lunch.
This tasty salad also works well on its own or served as a dip for assorted veggies.
Mock Tuna Salad
Recipe courtesy of Whole Foods Market
1 cup sunflower seeds
1 cup raw almonds
1/3 cup celery, finely chopped
1/3 cup pickles, finely chopped
1/4 cup red onion, finely chopped
2 tablespoons fresh dill, chopped
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
1. Put sunflower seeds and almonds into a large bowl and cover with 2 inches of water. Cover and set aside at room temperature to soak for 10-12 hours; drain well.
2. 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.
3. Serve immediately, or cover and chill until ready to serve.
Nutritional information per 1/2-cup serving:
Calories: 400 calories; Carbohydrates: 22g; Protein: 14g; Total Fat: 32g; Saturated Fat: 2.5g; Dietary Fiber: 7g; Sodium: 370mg