Over a leisurely weekend of hanging with family, lots of naps, some cooking, and helping my mom on her new blog, I threw together this Tuna Salad. I love this recipe because it is so quick to make and easily provides lunch for a week.
Adapted from The Complete Book of Raw Food by Lori Baird
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Raw Tuna Salad
makes about 6 cups
2 cups walnuts, soaked overnight and rinsed
2 cup carrots, chopped
1/4 cup raw tahini
3 tbsp lemon juice
1 cup celery, chopped
1/2 cup yellow onion, chopped
2-3 garlic cloves, chopped
1/2 cup parsley
1/2 cup dill
salt and pepper to taste
Combine walnuts, carrots, tahini, and lemon juice in a food processor or powerful blender and combine until it forms a rough paste. Depending on the strength of your processor, you may need to do this in two batches. Scrape mixture into a large bowl.
In the same processor combine chopped celery, onions, garlic, parsley, and dill and pulse a few times until vegetables are blended to a small dice. Add to walnut carrot mixture and combine with a spatula. Salt and pepper to taste.
Serve immediately or store in the refrigerator for up to 5 days.
Enjoy on a bed of green, in between whole grain bread, or with crackers. If you liked this recipe, be sure to share it with friends, family and coworkers, using the Facebook and Twitter links below. I also have more great recipes and pictures on my site thesweetlifeonline.com. Leave a quick comment below and let me know what you thought of this vegan raw tuna salad!
