Almond “Tuno” Salad


Is there anything better than a great sandwich? I was inspired by someone on Instagram to try to make my own almond “tuno” salad, get it? “Tuno?” That would be a tuna like salad minus the tuna. No fish. No harm. Just great texture for a great salad!

I have to say I am pretty surprised how great this is. If you soak the almonds for at least 4 hours, they get soft enough to process and turn into a consistency that works. For this version I added all of the herbs I happened to have on hand but I have also made it with capers, relish, red onions like my chickpea salad.

This is a cruelty free, oil free, plant based sandwich that will knock your socks off! Use your favorite bread and top it with lettuce and big, ripe tomato for the perfect lunch.

Makes enough for 2 sandwiches.

1 cup almonds, soaked
1/4 cup filtered water
The juice of 1 lemon
1 carrot
1 stalk of celery
6 chives
Handful of fresh dill
Handful of fresh parsley
Dollop of mustard
Salt, to taste

Pour the almonds into a bowl and cover with filtered water. Soak for at least 4 hours. Drain the water and drop the almonds into the food processor with 1/4 cup new filtered water and the juice of one lemon. Process until it looks kind of mixed up and soft. There will still be pieces of almond but you can process it for as long as you want!

Shred the carrot. Dice the celery. Thinly slice the chives. Mince the dill and parsley.

Mix everything together in a big bowl and season with salt and a dollop of mustard. Taste and adjust. You may want to add more lemon juice, more mustard, more salt or more herbs.

Enjoy on toast with lettuce and tomato!


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