After dropping meat from my diet nearly 8 years ago, I still ate seafood, mostly because I loved sushi. Every once in a while though, I would go out and get a tuna fish sandwich (or make it at home). When I found Matt Amsden’s raw food recipe for mock tuna salad in his book Rawvolution I was so excited! I was also so surprised at how much it reminded me of tuna salad, but only better because I know that I’m not harming any fish when I eat this. Oh yeah, it’s also much better for you!
To make the mock tuna salad, start by soaking 3 cups of sunflower seeds in water for 2-4 hours. After draining the seeds, put them to a food processor and grind. Place the ground sunflower seeds in a large bowl and add 3 or 4 stocks of diced celery, half a bunch of chopped scallions, 2 tablespoons dulse flakes and a ¼ cup of dried dill. Mix this together for the base of the salad.
Alternatively, to make a raw food mock chicken salad, use 2 tablespoons each of dried thyme, oregano and sage in place of the dulse flakes and dill.
Feel free to add some chopped carrots, olives, pickles, or the veggies that like to hang out at the bottom of your refrigerator to the salad. Extra veggies are always great additions to any recipe in my opinion.
To make the dressing, put 3/4 cup of Thai coconut water in a blender. Add 2 or 3 cloves of peeled garlic, 1/2 cup fresh lemon juice, 1.5 tsp salt, 1 1/4 cups raw cashews, and finally the secret ingredient 1/4 cup of stone ground mustard. Blend all of this together until you no longer hear a knocking noise from the blender and the dressing is smooth and creamy.
Mix the dressing into the salad until you feel that there is enough dressing. This is the same dressing we use on our kale chips, it is amazing!
Serve the salad by itself, on top of a bed of lettuce or rolled in large romaine lettuce leaves, on top of crackers or raw breads. And enjoy this quick and easy raw food recipe!