Delicious vegan substitute for tuna salad, with a deep umami flavor profile, served over a bed of fresh salad greens.
Almond "Tuna" Salad
Ingredients
-
1/2 cup Mandelin blanched almond flour
-
1/2 cup Mandelin blanched almonds diced small
-
1/2 cup mayonnaise or vegan mayonnaise
-
1/2 teaspoon hickory powder or 1 teaspoon vegan Worcestershire sauce
-
2 tablespoons roasted red pepper, diced
-
1 large stalk celery, diced
-
2 tablespoons red onion, diced
-
1 tablespoon pickled jalapeño, chopped
-
1 tablespoon capers
-
1 teaspoon onion salt
-
1 teaspoon lemon pepper
-
2 tablespoons chopped fresh herbs (parsley, dill, green onions)
Directions
Combine all ingredients in a mixing bowl, mix well.
Chill in the refrigerator for 30 minutes for flavors to mingle.
Serve over fresh salad greens.
Recipe Note
Contributed by Cobi Kanani