Mock Tuna Salad Lettuce Wraps

Mock Tuna Wraps

I had been missing tuna salad, but not anymore!  Ever since I learned there was raw, vegan, mercury and cruelty-free version of one of my favorite foods ever, I've been experimenting and tweaking to get it just the way I like it, and there's no turning back!

Tools needed: 
food processor or blender
30 minutes
The salad base:
1 cup sunflower seeds (soaked in filtered water for 2-4 hours)
4 stalks celery, diced
2 scallions, diced, white and green parts
2 tbs dill (fresh or dried)
For the dressing:
juice of half a lemon
1-2 garlic cloves
1/3 cup olive oil
1 cup almond pulp
1 tsp sea salt
3 tbs stone ground mustard
1/3 red bell pepper
For the wrap:
Romaine lettuce leaves
tomato slices
  1.  Drain the water and pat the sunflower seeds dry.  Pulse them in a food processor until mostly ground, leave some chunks for texture.  Mix in a bowl with the remaining salad base ingredients.
  2. Combine dressing ingredients in the food processor or blender.  Whizz until smooth and creamy.
  3. Add dressing to the sunflower seed base.
  4. Spoon into lettuce leaves and top with tomato slices.

Save any extra salad in the refrigerator for up to 4 days. 



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