One of the natural food stores in my area has a great salad bar, where I love to get my vegetable-and-protein fix after a long trail run. They have a vegan tuna salad (as in “tuna”) that I put on top of my greens every time. It has a wonderful flavor and texture; I’ve been meaning to recreate it at home for months.
At this point you may be cocking your head, wondering how one makes tuna salad meatless. I was befuddled too, until I saw the ingredients listed on a placard above the salad bar. Are you ready? Almonds, sunflower seeds, onion, celery, parsley, and lemon juice. That’s it. Mind blown.
The trick here is to soak the almonds and sunflower seeds in water, drain them, then grind them up with the rest of the ingredients. No mayonnaise, no fuss, no cooking. Never in a million years did I think nuts and seeds could mimic a tuna salad, but they do! The texture is definitely not the same as fish, but the flavor is strangely close–without being “fishy.” You can serve this raw, vegan, high-protein salad with crackers, in a wrap, as a dip or on a sandwich with your favorite fixings (I like it on toasted bread with spring greens, avocado, red onion and bell pepper).
If you need inspiration to pull yourself out of the what-do-I-eat-for-lunch sandwich rut, this recipe will absolutely do the trick!
This post was originally published on August 13, 2014.Print this recipe
Prep time doesn’t include the 4 hours soaking time for the almonds and sunflower seeds.
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