When I was young my Mother would make salads of all sorts. Tuna salad, egg salad and chicken salads are the ones I remember the most. These meals were a quick and easy lunch for a family on the go.
I have recreated the tuna salad to make it vegan. Leaving out the mayo and adding in some seaweed for a tasty nutrition boost, this recipe is delicious and much healthier. It’s a also a wonderful recipe if you’re detoxing or wanting to lose weight.
1 cup sunflower seeds, soaked and drained
½ cup extra-virgin olive oil
Juice of 1 lemon
1 teaspoon cumin
Sea salt and black pepper, to taste
2 nori sheets, torn into small pieces
1 tablespoon dulse flakes
1 celery stalk, chopped
1 cup grapes, halved
1 green apple, sliced
BLEND THE “TUNA”: Add the sunflower seeds, olive oil, lemon juice, cumin, sea salt, and black pepper to a high-speed blender or food processor. Blend until smooth. Remove and place the tuna into a bowl. Add nori sheets, dulse flakes, chopped celery, and grapes. Mix until well incorporated. Serve on top of green apple slices.
What recipe form your childhood would you like recreated into a nutrition powerhouses? Leave a comment below and give me some ideas.