Flaked Almond “Tuna” Salad 

I’m amazed by the things you can make with plant-based foods. That’s why I created this blog… to spread the goodness on for all of you to try!


I was always a big sandwich lover. I grew up on turkey, egg and tuna sandwiches daily. Although my transition into veganism was a slow process, I truly don’t feel as if I’m missing out on my childhood favorites thanks to recipes like this one from Oh She Glows. This Flaked Almond “Tuna” Salad is not only great for sandwiches but can be added on top of salads or used a hearty dip for crackers. Check out the Oh She Glows page for more  yummy ideas!

Speaking of hearty, are you aware of the health benefits of almonds? Almond is a highly nutritional nut and a rich source of vitamin E, calcium, phosphorous, iron, and magnesium. They are known to boost brain health, regulate cholesterol level, improve bone health and skin care, strengthen immune system and prevent heart disease – WOW! This recipe is a great way to incorporate more almonds in your life…and it’s so easy! Here’s what you’ll need…

INGREDIENTS: Serves 4

1 cup raw almonds
1 celery stalk, finely chopped
2 green onions, finely chopped
1 garlic clove, minced
3 to 4 tablespoons, vegan mayo, to taste
1 teaspoon Dijon mustard
2 to 3 teaspoons fresh lemon juice, to taste
1/4 teaspoon fine grain sea salt, or to taste
Freshly ground black pepper, to taste
Pinch of kelp granules — optional, lends a “fishy” flavor. I did not use this and it still tastes great!

INSTRUCTIONS: 

  1. Soak almonds in a bowl of water for 3-9 hours until plump. Drain and rinse well.
  2. Add drained almonds into a food processor (there’s no need to peel the almond skins unless you want to) and process until finely chopped. It should look a bit like flaked tuna. Place into a medium mixing bowl.
  3. Add the chopped celery, green onion, garlic, mayo, mustard, and lemon into the bowl. Stir well to combine. Season to taste with salt and pepper. Add a pinch of kelp granules if desired.
  4. Serve on top of a salad or lettuce wrap, or in a sandwich or wrap. Refrigerate leftover salad for up to 3 days.

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