Bistro Not-Tuna Salad
This delicious vegan alternative to tuna salad is perfect for a sandwich of wrap, over a bed of mixed greens, or alongside some homemade pickled veggies.
Print- In a food processor, add sunflower seeds, garlic, mustard, vinegar, lemon juice, and salt & pepper, and pulse until it starts to resemble tuna salad.
- Add celery, onion, parsley, and dill, and pulse a few more times. Be careful not to over blend.
- Transfer to a mixing bowl, and stir in Veganaise, grapes, and avocado.
- Taste for seasoning, and enjoy.
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Beth
September 17, 2015
Great recipe, but I also added some dulse granules to give it a more “fish” like flavor!
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looks yummo.. can’t wait to try it
i might add some dulse into the basic mixture, to kick up the radiation defense,
as well as add a little ‘sea’ flavor to the tuna.It’s not difficult to make your own raw vegan mayonnaise ..
Just use cashews as a base..and most of the ingredients here, like the lemon, acv, dijon…
i also add a little grain mustard, a little stevia and/or a dollop of maple syrup,
a little celtic salt, some white pepper and a touch of cayenne…
i pulverise the cashews fine in a processor
and add that into the mix in a blender and blend very smooth.It will last in your refrigerator for weeks…
and start to ferment a tad.. and that makes it even better
to use as a base for salad dressings. ( just mix your flavors into it )I use mine a lot for my ceasar salad, with the addition of
some olive juice mixed in it.. and perhaps my macadamia
nut parmasean ( macadamias, salt, garlic granules, blend very smooth
and dehydrate.. stores in a jar well.
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