An interesting vegetarian alternative for that seafood flavor!
1/2 C almonds, pre-soaked
1/2 C sunflower seeds, pre-soaked
1/2 C water, if needed
1/2 C celery, minced
1/4 C red onion, minced
1/4 C fresh parsley, minced
1/4 C lemon juice
1/2 tsp sea salt
1/2 tsp kelp powder
1/2 tsp dill weed (or fresh dill)
Process almonds and sunflower seeds through a Champion juicer with blank in place. Use very small amounts of water in alternating fashion if needed to process.
Put mixture into a bowl and add remaining ingredients and mix by hand. Chill and let sit a few hours to meld flavors.
Serve with crackers or wraps or on a bed of red tip lettuce. Will keep in a sealed container in the refrigerator for up to 1 week.
Variation: For salmon flavor, add carrot pulp to color and dill weed to taste. To make Tuno Crackers spread, put 1/2-3/4 C of the mixture onto a Nori sheet and cover with another sheet. Cut into 12 pieces and dehydrate at 110 degrees until crisp, approximately 6 hours.
Servings: ~2 cups of salad
Submitted by Nancy Riedesel
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Read more at the source: Seafood Delite Salad
Article excerpt posted on en.intercer.net from Vegetarian recipes.
