This salad was inspired by Oh She Glows blog. They have beautiful recipes and photography of often vegan and vegetarian foods. I followed this blog a lot when I was vegan, but since being Paleo I just tweak the recipe a bit. Enjoy!
1/2 cup raw almonds, soaked
1 can of BPA free wild caught tuna or salmon
2 celery stalks, finely chopped
2 green onions, finely chopped
1 garlic clove, minced
3 tablespoons mayo
1 teaspoon Dijon mustard
1/2-1 tablespoon 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)
1 English cucumber, peeled (if desired) and sliced into 1cm rounds (optional)
1. Soak almonds in a bowl of water for 3-9 hours until plump. Drain and rinse well.
2. Add almonds into a food processor and process until finely chopped. It should look a bit like flaked tuna. Place into a medium mixing bowl.
3. Add the tuna, 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. Slice cucumber into rounds, if using. With a small spoon, gently scoop out the centre of each cucumber round to create a small well. Spoon the almond mixture onto each cucumber round. Serve on a platter if you wish.You can also serve it in a pita, with crackers, or on top of a salad. Refrigerate leftover salad for up to 3 days.
Author and Picture done by (with some modifications): Oh She Glows