Not Tuna Salad

Ingredients

  • 1 cup sunflower seeds, soaked over night
  • 1 cup skinless almond, soaked over night
  • 1/2 cup freshly squeezed lemon juice
  • 1/3 cup diced celery
  • 1/3 cup diced dill pickled
  • 1/3 cup red, green or yellow onion diced
  • 1/4 cup fresh parsley
  • 1/4 cup fresh dill
  • 2 tablespoon extra virgin olive oil
  • 1 - 2 tablespoons pickle brine, optional but delicious 
  • 1 teaspoon old bay seasoning, optional
  • 2 teaspoons kelp powder, optional

Directions

1.    Drain and rinse sunflower seeds and almonds. 

2.    In the bowl of a food processor fitted with a metal S blade, process the sunflower seeds and lemon juice until well broken down into a meal.  Stop, scape down the sides of the bowl and pulse one more.

3.    Add the celery, pickle, onion, parsley, dill olive oil, pickle brine and old bay seasoning, kelp and pulse to combine.  Taste and adjust seasoning.  

4.    Store in the fridge for up to a week.  Eat with salads, in lettuce rolls, or on cucumber rounds.  Get creative!

*For “Not Salmon” Salad, Add 2 grated carrots with the ingredients that are pulsed in.

Liz Murray