Mock Tuna Salad


raw tuna salad

  • 1 cup of sunflower seeds (raw and soaked 4 hours)
  • 1/2 cup sweet almonds (raw and soaked 8 hours)
  • 1/4 cup of lemon juice
  • 1/4 cup of dulse flakes
  • 3 tbsp kelp powder
  • 1 ripe avocado
  • 2 branches of celery (chopped very fine)
  • 1/2 cup chopped parsley
  • 1/4 cup of fresh dill or 1tbsp of dry dill
  • 1 tbsp of spicy mustard
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1tsp of turmeric
  • 1/4 cup of olive oil

In a food processor place the almonds and sunflower, and grind to get a fine crumble. Add salt, pepper, avocado, turmeric, oil,sea vegetables, mustard and lemon; process some more to incorporate all ingredients, transfer into a bowl and fold in the parsley, dill and celery. Adjust the seasoning to your liking, keep refrigerated for 3 to 4 days.

NOTE: Serve with a green salad or in a sandwich or as a dip with vegetable stick.