Mock Tuna Salad
Prep: Soak nuts separately overnight in refrigerator.
2 cups almonds - soaked overnight in refrigerator
5 stalks celery, diced
3 green onions, sliced thin
4 TBSP. fresh parsley, chopped or 2 TBSP dried parsley
4 TBSP. lemon juice (about 1 lemon juiced)
2 dashes cayenne
1 medium clove garlic, crushed
2 tsp. Celtic sea salt
Puree Almonds in a food processor until fine. In a medium bowl, combine all ingredients and half of the Avocado Mayo. Add more Mayo as needed. Enjoy atop a piece of Romaine or Napa cabbage, in a wrap or stuff in a tomato.
Will store in a covered container in the refrigerator up to 1 week.
Avocado Mayo:
Blend until creamy
2 cups pine nuts - soaked overnight in refrigerator
2 large avocados
2 TBSP. lemon juice
4 TBSP. RAW apple cider vinegar
2 tsp. sea salt
6 medium pitted dates
½ clove garlic
