Something about early fall makes me
1.) crave hearty, raw comfort food
2.) crave cold salads and warm roasted fall vegetables
As I’ve mentioned before, I rarely eat salads in the winter months, it just never sounds good! No fresh produce, limited affordable organic greens, no appetite for cold food.
Now that fall is here, and warm weather is almost over, I am eating salads like it’s going out of
If you are not into giant leafy green salads or perhaps crave something more filling, I think you will enjoy this recipe as much as I do! It is easy to make, keeps well in the fridge, and makes a perfect October afternoon picnic sammy.
Raw “Tuna” Salad
Makes about 2 1/2 cups
- 1 cup each almonds and sunflower seeds, soaked 10-12 hours
- 1/4 cup lemon juice
- 2 tablespoons kelp flakes
- Bragg’s Amino Acids, to taste
- 2 tablespoons dried dill
- 1 tablespoon dried basil
- 2 stalks celery, chopped
- 1 tablespoon agave
- Sea salt, to taste
- Enough water to keep your blender/food processor working correctly
- Blend the soaked almond and sunflower seeds in a high power blender or food processor (this is where you may need to add a few drops of water).
- Add the remaining ingredients in the blender on mix by hand in a large bowl.
The photograph of this creation is just a mess and does not do and justice for this awesome salad.
But trust me, you’ll love it!
What are you doing on this Tuesday afternoon?
I’m getting ready for work (yuck) and then going out with a friend later. Had a long day at school and now I just want to relax for the next half hour!
Have a good Tuesday!