Receta "Tuna-less" Melt on "Rye" Bread
This salad is very quick and easy to make. Served on my Rawfully Tempting "rye" bread, the consistency reminded me of a yummy tuna fish sandwich that I used to get in the Jewish Deli, growing up. This is one of W's favorite combos. Now if only I could create a raw "Reuben on Rye." This is hearty and so very satisfying.
Tuna-less Salad
Serving Size : 4 - 6
- 1 1/2 cup sunflower seeds, (soaked 4-6 hours)
- 1/2 cup almonds, soaked overnight, (optional)
- 1/4 cup water, (or more as needed)
- 1 garlic clove, crushed
- 1/2 cup celery, chopped
- 1/4 - 1/2 cup red onion finely chopped
- 2 Tbsp fresh parsley, chopped
- 2 Tbsp olive oil
- 1 Tbsp dulse flakes (optional)
- 1 Tbsp coconut water vinegar or lemon juice
- 1/4 tsp sea salt (to taste)
Process nuts and seeds. Add water as needed.
Transfer to bowl and add remaining ingredients.
Serve on raw crackers or bread. Create roll-ups in lettuce leaves. Goes GREAT with Rawfully Tempting "Rye" Bread, topped with cucumber, lettuce, tomato, avocado, red onion, etc.
I've also made this with chopped walnuts and raisins, which reminds me of chicken salad. Mash a little avocado into the mixture for an extra creamy variety. Add dill or cumin, or whatever spices you like.
Cheddar Cheeze recipe is HERE. "Rye" Bread is in the Raw Recipe Boutique. Check it out!