My Favourite Lunch of the Moment: Easy Flaked Almond “Tuna” Salad

by Angela (Oh She Glows) on August 15, 2013

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This summer marks my fourth year since I started experimenting with vegan recipe development. In what feels like the blink of an eye, I’ve shared over 400 recipes (and many more photos) with you on this blog. When I started out I didn’t know how to cook a simple potato or chop an onion. Seriously. Thankfully, the wondrous internet reassured me that I was not the only person to ever type such a question into a search engine. Whew. Aside from cooking, I’d never shot a picture of food in my life, nor did it ever cross my mind to do so. Now, a day doesn’t go by when I don’t pick up my camera or chef’s knife.

Eric, who claims he does not like cooking (but loves eating), mentioned how he hates when recipes say “season to taste”. [I don’t know what it’s supposed to taste like if I’ve never made it before!] I can’t help but smile when he says this because I used to be in his shoes, scared to make a simple ingredient decision for fear of ruining the entire thing. It gets easier though. My biggest mistake starting out was probably under-seasoning my food or avoiding salt all together. Now I know that adding salt to taste is something you get a sense for with experience. When the flavours pop, I know I’ve hit the sweet spot.

So while I don’t quite believe the saying that practice makes perfect, I do think that practice builds experience and confidence. This is true for so many things in life. The more I work at it, the more fun it becomes. Now when I cook for pleasure, it’s fun to throw things into a bowl and trust my instincts.

Another surprise for me on this journey has been about the food itself. I’m in awe of the recipes that I can make using simple plant-based ingredients. Each week brings about new inspiration and new discoveries. I feel like I’ve only touched the tip of the iceberg as to what I can create. It’s exciting to look down and see a plate of food that looks as vibrant as I feel on the inside. Being able to share this passion with you, is really what I enjoy the most.

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The base of this salad is made with plump soaked almonds. As I mentioned in my last post, soaking almonds in water for several hours allows the nutrients in the almonds to be absorbed better in the body. After soaking and rinsing, I processed the almonds into a flaked texture as the base for my salad. It worked perfectly and the salad has such a great, chewy texture.

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To bulk up the flaked almonds, I added celery, garlic, and green onion for more flavour and crunch. Finally some oil-based mayonnaise, Dijon mustard, salt, pepper, and lemon juice brought everything together. The end result is creamy, crunchy, a bit tangy, and seriously, seriously hard to resist. I couldn’t stop eating it straight from the bowl! It got to the point where I was worried that I wouldn’t have enough salad left to photograph. hah. This happens to me a lot actually. I’d be horrible on a cooking show because I’d just want to stuff my face the entire time while trying to pretend like I’m a civilized human being.

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If you’re looking for a fun summer finger food, you can serve it on top of cucumber slices for a refreshing, light appetizer. I used a metal teaspoon to carefully scoop a well into each slice. We enjoyed this for lunch and it was so refreshing! The only thing I would change next time is to peel the cucumber first. The skin was a bit hard to chew through.

You can also serve this mixture on top of a salad (love), stuffed into a pita or wrap (also love), or as a hearty dip for crackers (such as during a 10pm fridge raid).

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5 from 3 reviews
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Flaked Almond "Tuna" Salad

Vegan, gluten-free, grain-free, no bake/raw, refined sugar-free

By

Rather than using tuna fish to create this salad, my plant-based version uses raw almonds which are soaked until plump and then processed until flaked in texture. Once the flaked almonds are mixed with some vegan mayo, Dijon, celery, green onion, lemon, garlic, salt, and pepper, it turns into a creamy, fresh, and crunchy topping for a salad, crackers, sandwich, or wrap.

Yield
Serves 4
Soak time
3 to 9 hours
Prep time
Cook time
0 Minutes

Ingredients:

  • 1 cup (155 g) raw almonds, soaked
  • 1 celery stalk (80 g), finely chopped
  • 2 green onions (30 g), finely chopped
  • 1 garlic clove (6 g), minced
  • 3 to 4 tablespoons (45 to 60 mL) vegan mayo, to taste
  • 1 teaspoon Dijon mustard
  • 2 to 3 teaspoons fresh lemon juice, to taste
  • 1/4 teaspoon fine grain sea salt, or to taste
  • Freshly ground black pepper, to taste
  • Pinch of kelp granules (optional, lends a "fishy" flavour)

Directions:

  1. Soak almonds in a bowl of water for 3-9 hours until plump. Drain and rinse well.
  2. Add drained almonds into a food processor (there's no need to peel the almond skins unless you want to) and process until finely chopped. It should look a bit like flaked tuna. Place into a medium mixing bowl.
  3. Add the chopped celery, green onion, garlic, mayo, mustard, and lemon into the bowl. Stir well to combine. Season to taste with salt and pepper. Add a pinch of kelp granules if desired.
  4. Serve on top of a salad or lettuce wrap, or in a sandwich or wrap. Refrigerate leftover salad for up to 3 days.

Tips:

  • Make it soy-free: Use soy-free vegan mayonnaise, such as Veganaise brand.

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The 2013 VegNews Veggie Awards are going down once again! I’m delighted to be nominated in the Favorite Blog category for the second year in a row. Once again, there are all kinds of incredible prizes up for grabs such as a week long, all expenses paid Caribbean Cruise (!), Breville juicer, weekly cookie deliveries, and more just by filling out the survey. If you think Oh She Glows is worthy of such an award, I would be so grateful for your vote of support (Favorite Blog category is found on page 5 of the survey, by the way). You can find the 2013 Vegnews survey here and it’s open until the end of August. While you’re at it, check out all the amazing vegan products/businesses/people/restaurants up for awards and nominate your own favs if they aren’t listed.

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{ 184 comments… read them below or add one }

Abby August 15, 2013 at 9:35 am

Yum! This recipe looks great. I might have to make some for my salads this weekend! And congrats on the nomination again – your blog is great and I have missed more frequent posts the last few months. (It’s the first thing I check every morning when I get to work!)

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Holly @ EatGreatBEGreat August 15, 2013 at 9:43 am

This “tuna” salad sounds AMAZING! I want some!!!

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Suzanne @ hello, veggy! August 15, 2013 at 9:54 am

Congrats on your nomination! Best of luck and keep on cooking!!

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Sarah @ Making Thyme for Health August 15, 2013 at 9:57 am

You are more than worthy of such an award! I will gladly vote for you. No one taught me to cook growing up but I’ve learned so much through reading great blogs like yours. I agree that trusting your instincts usually ends well.
So interesting that you used soaked almonds to mimic tuna. It looks delicious and so creative!

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Erica { EricaDHouse.com } August 15, 2013 at 10:07 am

Voted for you!

Also finally convinced to start soaking my almonds :)

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Tiff @ Love Sweat & Beers August 15, 2013 at 10:11 am

My cooking has come a long way, but I think I still side with Eric half the time. A work in progress! :) Thanks for the recipe.

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Emma @ Life's A Runner August 15, 2013 at 10:17 am

This is such a unique idea – I love it!

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Kathy @ Olives & Garlic August 15, 2013 at 10:23 am

Congratulations on your nomination. And this recipe is making me drool

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Anele @ Success Along the Weigh August 15, 2013 at 10:35 am

I’m passing this on to my friend for an appetizer idea for her wedding. She wanted a few vegan options and the little cucumber slices look perfect!

It’s always so awesome to look back and see how we’ve evolved in our cooking. The first time I made mashed potatoes (I was 8) I threw the potatoes in whole. No one stopped me. Cooking Tough Love 101!

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Sarah @ Yogi in Action August 15, 2013 at 10:48 am

I love this idea! Canned tuna always freaks me out a bit, but it’s such a quick and easy lunch. I will definitely be making this in it’s place from now on.

I also love the walk through of how you’ve grown in your cooking abilities. I can definitely relate to it- as 4 years ago, when my fiancee and I first were dating, I made him banana pancakes which ended up being burnt on the outside and still soggy in the middle. I just had no idea what I was doing. Now, my fiancee can’t even remember the last time he cooked because I love experimenting in the kitchen so much!

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Kaila @healthyhelperblog! August 15, 2013 at 10:50 am

Such a unique idea for a tuna alternative! I would have never thought to use nuts! I’ve done chickpeas in the past and it turned out great! Excited to try this new combo out.

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Andrea August 15, 2013 at 10:52 am

This looks amazing! I’ve had “tuna” made from processed chickpeas before, but never almonds. I think this would have a heartier consistency, which is something I look for in a dip or sandwich! Can’t wait to try it!!

Also, just voted for you on the VegNews Veggie Awards! You ARE my fav blog. Your blog has been an incredible source of inspiration for me. I’ve only been eating entirely vegan/plant based for about a year, but your recipes got my husband (and entire family) to see that eating a plant-based, vegan diet does not have to equal bland salads and boring food!! They no longer try to sneak bacon into my food! hehe Thanks for all the inspiration and motivation here! I hope you win! =)

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[email protected] August 15, 2013 at 10:58 am

Oh gosh! I thought you were actually eating “Tuna” Good one!!! I love all your recipes and so happy you have shared them with us.. I look forward to voting for you again this year! :)

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Jill August 15, 2013 at 11:05 am

I love the way you’ve served this up!
This faux tuna salad is brilliant and congrats on your nomination. You totally deserve it! Your blog is my absolute favourite for the recipes, gorgeous pictures, and your writing :)

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Averie @ Averie Cooks August 15, 2013 at 11:11 am

I love the hollowed out cucumber rounds as the base for these. And years ago, like 2009-ish, I used to make tons of mock salads like this. They clearly weren’t as photographic and gorgeous as yours! I bet yours tastes so good, too! The colors are stunning!

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Erica {Coffee & Quinoa} August 15, 2013 at 11:20 am

What a great idea! I have to try soaking almonds… never done it before, mostly out of laziness!

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Summer August 15, 2013 at 11:34 am

What a fantastic and creative way to eat delicious soaked almonds! Question…could almond pulp be used or would it be too dry? I’m thinking it would be a great way to use the leftover pulp after making your fresh almond milk! Thank you!

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Angela (Oh She Glows) August 15, 2013 at 12:47 pm

Hmm, good question. Well the almond pulp wouldn’t give the texture the processed almonds would, but maybe the veggies could make up for that or you could always add more chopped almonds to go along with the pulp?

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Summer August 15, 2013 at 9:20 pm

Wow! I just made this with the soaked almonds (not just pulp) and it is incredibly delicious! I didn’t have kelp flakes but I did have dulse flakes so…in they went. Excellent recipe! I’ll wrap it either in nori or romaine leaves with cucumber spears for a tasty and healthy lunch tomorrow. I’ve made a bunch of your recipes and they NEVER disappoint. Totally awesome. Thank you!!!

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[email protected] August 15, 2013 at 1:47 pm

I was wondering the same thing! I think I’m going to give it a try and maybe add some extra chopped almonds like Angela suggested.

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colleen September 25, 2013 at 12:32 pm

yes, I have used the pulp from almond milk for a recipe similar to this — it’s a little dryer of course, more like a “tuna” salad w/Vegannaise. But I like this recipe’s lack of packaged food. I’d suggest giving it a try and maybe adding a little water or oil if it seems dry.

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Abby @ The Frosted Vegan August 15, 2013 at 11:34 am

I love love love almond spread, especially when it is bulked up like this!

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Maria Tadic August 15, 2013 at 11:46 am

This is such a cool idea – I would never have thought to use almonds for TUNA! The more I experiment with vegan switches, the more plants amaze me. Like making an alfredo sauce that tastes JUST like the real thing, except it was made completely with nuts. I love it!

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Katy @ Katy's Kitchen August 15, 2013 at 11:52 am

It’s amazing the things you can learn about cooking after some time spent in the kitchen. I started reading your blog about a year and a half ago and I’ve loved it all the way! I can’t wait to learn about new plant based recipes and how I can incorporate more healthy foods into my diet. Quick question for ya- what kind of food processor do you own?

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[email protected] August 15, 2013 at 12:59 pm

Such a creative “tuna” recipe! I love the way soaked almonds look… they become so vibrant!

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Sandra August 15, 2013 at 1:05 pm

This sounds original. I like the idea of using almonds. Looks like it will be a winner! Great blog.

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Angela @ Eat Spin Run Repeat August 15, 2013 at 1:18 pm

This sounds delicious Ange, and that’s coming from a hardcore tuna lover! I recently shot a recipe with the cucumber cup idea and found the same thing as you – definitely better done with the peels off!

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Eileen August 15, 2013 at 1:31 pm

What an interesting idea! I’ve never thought to used soaked almonds for anything but almond milk, honestly. This sounds like the perfect way to enjoy them!

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McKel Hill, MS, RD, LDN | Nutrition Stripped August 15, 2013 at 2:59 pm

This looks great, thanks for sharing!

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Caity @ Moi Contre La Vie August 15, 2013 at 3:08 pm

This looks ridiculously tasty – Can’t wait to give it a try! <3 Perfect for non-vegan guests who want to try something plant-based but are used to more traditional meaty dishes. Yum!

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Patti August 15, 2013 at 3:43 pm

Thanks for this! My garden has produced an abundance of cucumbers and I have been looking for other ways to serve them! This looks wonderful!

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Noelle August 15, 2013 at 4:52 pm

Your photos are beautiful!

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Jenny August 15, 2013 at 5:04 pm

This looks absolutely delicious! I will have to give it a try, I like cold refreshing lunches like this, this would be such a nice dish to bring to a picnic or barbecue too.

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Maryz August 15, 2013 at 6:21 pm

This looks so yummy! I have to agree with Eric…season to taste is so vague! I tend to under season everything too!

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tz August 15, 2013 at 6:28 pm

I just made this! I made the “creamier version” in the vitamix. ooooh myyyy! It’s really good. Hubby likes it, too. It’s gonna be picnic food for us tomorrow.

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Christina @ The Beautiful Balance August 15, 2013 at 6:38 pm

YUM! I’ve made vegan “tuna” salad before but always use walnuts. Next time I am definitely going to try almonds and can only imagine how much more delicious it is!

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Jessica August 15, 2013 at 7:13 pm

Love this idea! Usually I use chickpeas to make vegan tuna, but this looks more convincing, and more spreadable. Can’t wait to try it!

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Amanda August 15, 2013 at 7:33 pm

Congrats on your nomination, Angela!
Also, I am pinning this salad recipe for next week! I started soaking almonds for homemade milk this past year, and I am kicking myself for not doing so sooner. They are amazing! I always sneak a few before I toss them in the blender. :)

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Stephanie August 15, 2013 at 8:37 pm

What a great looking salad! I’d love to put that into a sandwich. Yum!!

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Carolyn August 15, 2013 at 9:19 pm

This is an absolutely fabulous idea. Thought about the cucumbers- rather than hollow them out, just use much thinner slices and put a schmear on top. Or- baby cucumbers! I just started seeing these in my local chain grocery store, and I would bet the skin is not nearly as tough as that of full grown cukes.

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Irena S. August 16, 2013 at 12:48 am

WOW Thats everything I love!! Thanks for this great recipe x

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alishadhi August 16, 2013 at 6:18 am

definitely gona try it….thanks for great recipe…

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Anita Stephenson August 16, 2013 at 6:33 am

Hi Angela,
Voted… and in my opinion you are already the winner! A really great blog that I look forward to and tell everyone about!! Thanks so much for all your work.
Anita

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Sarah August 16, 2013 at 7:12 am

I don’t have vegan mayonnaise and have no idea where the heck I would even find them in this small town I live in, haha! But I really want to make this recipe. It sounds yummy and I the little cucumber boats to serve are just freaking adorable(: What could I use in place of that? Almond milk? Or would that be too thin? Thanks.

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Angela (Oh She Glows) August 16, 2013 at 8:08 am

Hey Sarah, There are many oil-based or egg free mayo’s on the market (without the vegan label) and some happen to be vegan, so I would check some labels in your store just to see. Its also possible to make it at home quickly – I have a recipe for it coming in my book. I think almond milk would be much too thin and wouldn’t give the salad the creamy texture. You might be able to get away with cashew cream making adjustments to the dijon, lemon, etc as needed.

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Christina February 20, 2015 at 9:30 pm

Walmart now sells a vegan mayo called “Just Mayo.”

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DessertForTwo August 16, 2013 at 7:48 am

Oh, Angela! You are always creating recipes that are out-of-the-box, and so delicious! Thanks for another great vegan lunch!

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Shannon ~ My Place in the Race August 16, 2013 at 10:35 am

Mmmm…looks yummy!

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Gretchen @ A Fit Fashionista August 16, 2013 at 11:21 am

So beautiful and looks delish!

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Julie T. August 16, 2013 at 1:09 pm

This is SO good, and I had everything on hand! Thank you!!

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Nicole August 16, 2013 at 1:38 pm

Hi Angela! I had some soaked almonds in the fridge per the suggestion of your last post so I decided to make this for lunch today. It turned out fantastic-I was out of celery so I used carrots and I added tomato and a splash of vinegar. I will be making this again-thanks for the post and looking forward to your cookbook!

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Angela (Oh She Glows) August 17, 2013 at 9:06 am

Hey Nicole, so glad it worked out for you! Thanks for letting me know.

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Sandie August 16, 2013 at 1:51 pm

Just made this… it’s amazing! I think it just became my “favorite lunch of the moment” too!

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Angela (Oh She Glows) August 17, 2013 at 9:05 am

Awesome to hear, thanks for trying it!

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Emma August 16, 2013 at 3:41 pm

What a journey! I can relate a lot. I went vegan 4 years ago and prior to that didn’t know how to cook a thing. Now I love cooking so much and have just started blogging to share that passion.
The looks a fantastic dish. I love the little cucumber cups but am probably more likely to just pile a heap on a big leafy salad for lunch :)

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Anita Stephenson August 16, 2013 at 4:02 pm

Angela,
This almond tuna salad just blew my mind…you are totally awesome.
My husband will be so-o-o happy!
THANK YOU!

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Jenny August 16, 2013 at 11:01 pm

I just made this for lunch today. O.M.G! Amazeballs! Thank you so much for sharing this delicious recipe x

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Angela (Oh She Glows) August 17, 2013 at 9:03 am

So happy you enjoyed it Jenny!

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Marty August 17, 2013 at 1:17 am

Oh I love this! I’ve not made it in a while. Yum!

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Laura August 17, 2013 at 10:11 am

Done! Vote officially cast for you. I love your blog and find you so inspiring. I am grateful for the work you do. Hope you win!

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Katie August 17, 2013 at 4:29 pm

Thanks for the great recipe Angela! I am going to make “tuna melts” out of it tomorrow… bagel, garden fresh tomato, tuna, vegan cheese, and a little broil… mmmmm!

I love that you make my old meat favourites (yes, I really liked tuna melts!) accessible again!

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[email protected] August 17, 2013 at 8:19 pm

I have SO many cucumbers from my garden that I’m eating two a day!!! What a great idea for little cucumber sandwiches!!

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Kammie @ Sensual Appeal August 17, 2013 at 10:07 pm

Love the close up foodie pics, very food-porn-ish ;) definitely made me hungry!
another amazing recipe!

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Court Star @ StarSystemz August 17, 2013 at 11:35 pm

CONGRATS on your nomination, much deserved :) I love the fact you scooped out the cucumber what a great idea! I had always had a hard time getting my hummus to stay on top of the cucumber but now I see scoopin it makes it happen ;) Thanks for sharing this delish recipe! Love + Shine CourtStar

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cheryl August 18, 2013 at 12:37 pm

I love this recipe! We just added it (along with homemade hummus) to our salad for lunch. Thank you, Angela, for creating such creative and consistently GOOD recipes. The vibe of this blog is really positive and life-affirming. Good luck with the contest. I just voted for you. :)

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Angela (Oh She Glows) August 19, 2013 at 9:04 am

Thank you Cheryl, that means a lot to me!

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M.Susanne August 18, 2013 at 1:45 pm

Thanks for this! My garden has produced an abundance of cucumbers and I have been looking for other ways to serve them! This looks wonderful!

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katherine bennett August 18, 2013 at 4:44 pm

This is so delicious! Wow, I have only used garbanzo beans for a salad like this. Soaking almonds is a whole new world. thank you.

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Nicole August 18, 2013 at 11:15 pm

Looks yummy! I love the beginning part of this part — you are such an inspirational photographer and recipe creator. Thanks for sharing your awesome recipes and doing what you do!

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Emily - It comes naturally August 19, 2013 at 5:41 am

Mmm…it’s great to be reminded of a forgotten. I’ve made a few chickpea mock-tuna recipes, but soaked almonds sound great! xxx

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Veronica August 19, 2013 at 9:40 am

Thanks for this recipe Angela! I’ve tried so many of your recipes and have loved them all!!
I made this last night for my lunch at work today and oh my goodness, I love it! This will most likely be a weekly meal for my lunches. It is so easy and tastes wonderful and light. The only I didnt add was the onions (not a fan of raw onions) and added some dill relish!
Love this recipe, thanks! :)

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Beka August 19, 2013 at 1:12 pm

I made this, minus the celery and it was amazing. I put it on top of a bowl of spinach and it was delish!

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Shaun August 19, 2013 at 2:11 pm

I just made this recipe and it is amazing. I have recently stopped eating meat and dairy but still eat fish. This “tuna” recipe made me realize I could go fully vegan and not miss out on the taste. I wrapped it in a sheet of nori which made it seem even more like “tuna”

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Erin August 19, 2013 at 2:21 pm

I used to put grated apples in my tuna salad and serve it in pita rounds, so I’m really looking forward to trying this. I bought my almonds and will be soaking them tonight, so I can make lunch for tomorrow. Can’t wait!

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Margaret August 19, 2013 at 5:25 pm

I just discovered your wonderful web site (where have I been?), and your recipe looks delicious. I’m assuming you had access to genuine raw almonds that weren’t pasteurized or otherwise treated to kill Salmonella bacteria (a 2007 law made this mandatory for all U.S. grown almonds. Unfortunately, I only had access to organic almonds that had been treated, and after soaking them to make another recipe, the almonds turned out damp-soft and brown under the skins. They tasted really off, and I had to throw them away. Apparently, the enzymes in pasteurized almonds are killed, so they don’t soak well. Just wanted to alert you and your readers in case you weren’t aware.

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Valerie August 19, 2013 at 6:18 pm

That looks SO GOOD. I can’t believe it’s vegan!

However, I’ve been struggling with binging. I would love help. Please. thegothicballerina.blogspot.com/2013/08/feelings.html
that’s where I’ve talked about it. Please help. Thanks

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Ashey August 19, 2013 at 8:48 pm

Try adding sliced Grapes next time :) This is exactly like one of my old non vegan/vegetarian salads. That one was made with chicken. I was really excited when I saw this and basically went duh why didn’t I think of subbing almonds. The grapes sound weird but I have found it is really good. I actually learned to make the chicken recipe when I worked at a deli. It was out best selling salad.

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Erin August 19, 2013 at 9:32 pm

I made this tonight (first time making anything with almonds and first time using vegan mayo!), and I really liked it! Like Ashley said above, I will probably add grapes, and possibly some walnuts next time. Thank you again for this great recipe!

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Maggie @ Sunnyside Up Smile August 19, 2013 at 10:21 pm

This looks awesome! I love the combination of the celery and almonds :) I bet it’s better than actual tuna salad too.

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Tricia August 20, 2013 at 3:22 pm

THIS IS SO GOOD! Thanks for the recipe. Eating it for lunch now!

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Laura August 21, 2013 at 10:38 pm

My husband and I are not vegan but we LOVED this! It’s been a while since I felt excited about a recipe. Made it last night…ate some then, more today and a little left for tomorrow! Delish!!!

I would have never thought to soak the almonds but really like them that way. We eat almonds every day and so does our chinchilla..thanks for a wonderful refreshing change of pace! ♥

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Angela (Oh She Glows) August 22, 2013 at 8:37 pm

Hey Laura, yay I’m so happy you both love it! Thanks for your feedback :)

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Hannah August 22, 2013 at 1:28 pm

You’ve outdone yourself with this one. I’ve been eating a plant based diet for two years and “tuna” is one thing I occasionally crave! You nailed it! I made a double batch bc I knew I would love it and I do! Thank you

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Angela (Oh She Glows) August 22, 2013 at 8:36 pm

So glad you enjoyed it Hannah!

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Lindy August 22, 2013 at 2:45 pm

Just made this for lunch w/ a few changes as I didn’t have any green onions on hand. I sauteed some sweet onions and added them instead. Also added some vinegar and Old Bay Seasoning to the dressing along w/ kelp granules. I had a little plain tofu leftover, so crumbled it up and tossed it in! The soaked almonds were amazing in this dish!!

This was really good and easy to make, going to put in it the regular “lunch rotation”.

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Erin August 22, 2013 at 9:46 pm

Made this three days ago and love it! I will be making it a lot, and I love that it is so easy!

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Duhkhahantri dasi August 23, 2013 at 7:55 am

Also works great with garbanzos, cooked or raw/soaked. I call it “Chickpea of the Sea” :D

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Laurie August 24, 2013 at 5:43 pm

Since seeing this post last week I have made several batches-it keeps disappearing so quickly! This is sooo tasty and everyone that tries it, including non-veggies, absolutely loves it. I’m going to a vegan pot-luck tomorrow and this is what I’m taking. It will be stuffed into mid sized cherry tomatoes and topping cuke slices. Thanks so much for sharing all your wonderful recipes!!

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Catherine August 25, 2013 at 5:18 pm

Just prepared this and its so delish! Looking forward to bringing for work lunches this week. I made a couple of adjustments that you might like. I used a big handful of chives that I am growing in place of green onions and whipped up the chives with the dressing ingredients in the blender. Also added a tablespoon of veggie sour cream instead of all Veganaise to the dressing. And a grated carrot too to the mix, but not the dressing.
I do have a Vitamix and a great food processor, but did the almonds in a few batches in the magic bullet and worked perfectly! Then used the same container for the dressing,for super easy cleanup.
Thanks for sharing this!
PS – voted for you too :)

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kimmythevegan August 26, 2013 at 2:27 pm

Mmmm this sounds great! I love how you serve it up in little cucumber bowls. So cute!

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kacy August 26, 2013 at 4:41 pm

Just made this wonderful recipe yesterday. My husband really liked it. He thought it had blue cheese in it, I thought, that’s intetesting.! Everyone that tried it loved it! Can hardly wait to try more recipes. I made my list of ingredients I need so off to the store I go.
You are truly amazing with the flavors you put together. WOW is all I can say. Sorry it keeps you up at night revieving recipes. It Iis truly a God given gift.
THANK YOU!!

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Angela (Oh She Glows) August 27, 2013 at 12:42 pm

Aw thank you so much Kacy, you are too kind! xo

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Xiomara August 27, 2013 at 9:49 pm

This is amazing!!!!! I saw it and had to try and I love it!. Six months ago I decided to change to a plant based diet and never did I imagine I would be having “tuna” salad again. Thanks you are awesome! I can’t wait to try more of your recipes :)

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Kailee Larson August 28, 2013 at 4:15 pm

I loved this so much I made it twice last week! Love your recipes!!

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Cheri August 29, 2013 at 9:11 pm

I made this tonight and it was delicious!!

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Carissa Noriega August 30, 2013 at 9:32 am

I made this last night and it was AMAZING!!!!! Instead of using the cucumber, I stuffed it into green bell peppers and roasted them, then topped them off with Daiya Pepperjack Cheese. I love your blog- you have some truly delicious recipes!

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Jennifer August 31, 2013 at 11:43 pm

I have made this a few times now. My daughter loves it! We all enjoy it, but she is crazy for it. She sneaks in the fridge to eat it. My husband had friends over one evening so I put some out on the cucumbers for a snack. These guys are carnivores, but they ate it all, asked for more, and wanted to know what else I could whip up for them! You should have seen these men eat soaked raw almonds. Made me smile! I am the only vegan in my house, but my daughter and husband eat this way about 80% of the time. I know your recipes are a huge part of my success in getting them to eat healthy. Thank you so much! I feel very fortunate to have found your website.

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Jayne September 2, 2013 at 5:49 am

OMG this looks freaking amazing. I don’t miss meat one bit, but every so often I have a random craving for tuna. This could be the answer to all my problems :)

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Elizabeth September 2, 2013 at 2:01 pm

Made this today, great crunch, enjoyed it! Only downside was all the almond skins which I spent a few minutes picking most out of the processed batch before adding the other ingredients.

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Ruth Bush September 4, 2013 at 11:21 am

I just made this (twice in 3 days). It is amazing and all of my carnivorous friends and family freaked out over how good it was:) Thanks for rocking Angela! xo Ruth

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Laurence September 4, 2013 at 6:28 pm

I did your recipe for my lunch this week and it is amazing. I really love the texture that the almonds bring.

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Laina September 4, 2013 at 9:15 pm

This was amazing, I made it last night for my next days lunch. It became my fave lunch in just minutes. I used celery sticks since I didn’t have a cucumber, it was great but definitly want to try it with the english cucumber cups next. Thanks for the great recipe.

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JoAnn September 7, 2013 at 3:07 pm

I just made this. I just added extra garlic, Kombu and my own vegan mayo. So incredible.
Angela you are so talented to come up with these recipes.
Thank you

* I made the tofu based:
treehugger.com/easy-vegetarian-recipes/3-recipes-homemade-vegan-mayonnaise.html

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Elyse @myveganp September 9, 2013 at 8:31 am

Looks delish and so light and refreshing! Thanks for sharing!

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Jami September 9, 2013 at 9:33 am

I’ve made this twice now & absolutely love it! We’ve just recently omitted dairy from our diets and I’m doing vegan as much as possible (my husband & I are in our 60’s). I love this salad with crackers & yesterday we topped a green salad with it and our favorite balsamic vinaigrette! I’m so enjoying your web site & have made several other recipes. Thank you for helping make our transition to a vegan diet so easy and enjoyable!

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Jana September 10, 2013 at 6:42 pm

Is can’t wait to try this! The only problem is, I can’t do mayo. I am just not a fan… Anything you could suggest I could replace it with? Thanks :-)

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Angela (Oh She Glows) September 11, 2013 at 7:14 am

hmm what about cashew cream?

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Sarah September 10, 2013 at 9:40 pm

Wow.. this is so good.. I can see why its your fave lunch. I will definitely be making this again! I recently just tried veganaise too. Its really good!

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Audrey September 13, 2013 at 11:45 am

This is so cool. Canned tuna is repulsive to me and I used to just love it(my cooking has evolved quite a bit as well)! Your blog has me hooked since going diary-free and I just cannot get enough! My husband and I love to grow and cook our own food but don’t have the time to experiment in this way. Thanks for putting in the time and sharing it with us!

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Quinten September 18, 2013 at 10:54 pm

I am an American living in Australia and just found your site!! As it is lunch time on this side of the world I just made this and OMG! It is the best ever, meat eaters here at work gobbled it up. Was doing a test run for some canapés I am taking to a birthday party at Brightside Animal Sanctuary here and know they will love this. Thanks…what to cook next?

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Angela (Oh She Glows) September 19, 2013 at 7:32 am

So glad you all enjoyed it! :)

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lillian September 19, 2013 at 12:59 am

I just made this, and the only thing I can say is that it’s fabulous! It really tastes pretty close to the real thing. You’re an absolute genius! Thanks for the recipe!

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Marti September 29, 2013 at 2:37 pm

I LOVE this recipe, thank you! Both me and my boyfriend can’t get enough. We ate it with Triscuits yesterday, I’m going to make it again today for sandwiches.

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Carly October 13, 2013 at 6:08 pm

This was delicious! I enjoyed it with extra celery and some parsley. I just started following your blog and every recipe I’ve made so far has been great!

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Sarah October 28, 2013 at 7:54 pm

Once again, an amazing recipe! This tastes SO good and makes a great salad for lunch (and actually fills you up!) It’s pretty quick to make too. Keep more of these coming please! I can never figure out what to do for lunch, and this keeps very well for 2-3 days without losing flavor or texture. Can’t wait for your cookbook!

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Angela (Oh She Glows) October 29, 2013 at 8:49 am

Hey Sarah, I’m so glad you liked it! Thanks for letting me know :)

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Barb November 7, 2013 at 1:02 am

I know this posting is from several months ago and you probably don’t even have time to read comments – especially from older posts, but I just HAD to write to you tonight after making this salad for about the millionth time since August. I LOVE it and could eat it EVERY day! I served it earlier this week over just simple avocado slices to some girlfriends for lunch (many of them not vegan) and they loved it too. I just can’t get enough of it! The fact of the matter is…. I love every recipe of yours that I’ve tried. And I’ve tried a lot of them. The almond butter cups are to die for…. so yummy! I am sooooo anxious for your cookbook to come out and am very intrigued as to why there is a Canadian version and a US version. And I was wishing it was coming out before Christmas as it would help me cross a whole bunch of friends off my list easily! Thank you so much for your fabulous recipes. I enjoy your blog very, very much. Keep up the good work! Hugs, Barb in Texas

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Brittney November 13, 2013 at 8:52 pm

Seriously the best thing ever <3 thank you!

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Lea December 2, 2013 at 5:17 pm

Made this for lunch today, it was delicious!

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Kari W December 3, 2013 at 11:11 am

WOW! Just made this – and I am amazed at the flavor! It is sooo delish! I made double batch, and made a mistake of processing all the ingredients in the food processor but it came out fine. I tasted the Vegenaise by itself (the kind with grape seed oil) and it was “meh”. But used in this recipe with the lemon juice, Dijon and garlic – it tastes like the REAL thing! I love it! Thanks!

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Gayle December 12, 2013 at 11:27 am

Just made this salad for a swim meet snack buffet – decided to nix the garlic and mustard, add a few drops of stevia and serve it on thick slices of apple with a dried cranberry on top. They were all gobbled up within minutes! Tasted like Chicken Waldorf salad and no one realized they were eating a vegan dish.

My vegetarian daughter comes home from college for the holidays, and I’m already making another batch to keep in the fridge for her snacks/lunches.

Thanks for posting this great recipe!

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Jen December 31, 2013 at 8:09 am

We made this last night and it is SO good!!! I did two batches.. the first one I followed the recipe but my mayo is a lemon flavored mayo and I didn’t realize it, so with that and the added lemon juice it was really tart! The next batch I skipped the lemon and added a little more dijon, it is so yummy!! Thanks for sharing this, we love your blog and your recipes :) Good luck on the veggie awards, we voted for you!

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Aimee January 2, 2014 at 3:24 pm

Hey Angela! I just wanted to let you know that this particular recipe was my first ever vegan meal… and I literally lived off of it for 2 full weeks until I could convince my husband to go vegan with me!! haha It’s now been 4 months and we have tried SEVERAL of your recipes, none of which were disappointing. We wouldn’t know what to do without you! Never stop that creative mind of yours :)

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Angela (Oh She Glows) January 2, 2014 at 4:06 pm

Thank you Aimee! So happy to hear that :)

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Kenia January 2, 2014 at 4:41 pm

Made this a few moments ago (actually munching on it now in a wrap with a slice of vegan cheese) – CAN YOU SAY DELICIOUS!! I added some grapes & a little extra lemon juice. Loving it :) Great job Angela.

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TBB January 2, 2014 at 4:59 pm

I just tried this – mostly because I thought it seemed too good to be true – but OMG this, tasted so good!!! I’ll definitely be trying this again, and maybe trying some different mix ins. YUMMM

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Brooke January 4, 2014 at 4:32 pm

Hi Angela! I have all the ingredients to make this but realized I have raw cashews but not raw almonds, they are roasted. Can I use the roasted almonds or will the consistency not be the same? Can’t wait to try it!!!

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Heather January 5, 2014 at 2:46 pm

I made this last night to take to work for lunch today. Im surprised I have some left for lunch, I kept eating it from the bowl!

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Jana @coolcucumbers.com January 6, 2014 at 7:53 am

I am so trying this almond-tuna salad…its making me hungry!

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Emily January 8, 2014 at 1:00 pm

This was AMAZING!!! Everything I’ve made from your blog has been de-lish. Thanks for all the great recipes!! Can’t wait to get my hands on the new cookbook in March!! :))

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Tracey January 12, 2014 at 6:27 pm

I am munching on it as I type. Yummy! I predict this will be a favorite of mine. Your the best and I just adore Sketchie.

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katie January 12, 2014 at 9:33 pm

Just made this for the second time. SOoooooo good! I wanted to say thank you for always posting such delicious, original, and nutritious recipes! i really enjoy your blog. Thank you!

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Allison January 15, 2014 at 1:25 pm

I’ve tried (and loved) so many of your recipes, but I just made this one last night and I have to say that it is my absolute favorite! I’ve never used almonds in this way before. So very thankful for all the great recipes and info in your blog — best wishes for 2014!

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Sunfood Junkies January 17, 2014 at 4:20 pm

This was absolutely delicious! A definite hit in our family. Loved the cucumber idea!!

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Katie January 21, 2014 at 4:35 pm

I made this last night and am absolutely loving it! It’s really difficult to resist eating the whole batch in one sitting. I did add a jalapeno, an apple, and some dill. Also, I kept tasting it and ended up adding quite a bit more lemon juice than called for. I think I like this even better than the “traditional” chickpea-style vegan tuna salad.

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PinaColada January 26, 2014 at 7:20 pm

Haha, I know what you guys mean about the “season to taste” thing, it can be hard when you’re starting out cooking! Totally agree! : p

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Lana January 28, 2014 at 3:01 pm

This is amazing !!!! So addicting! Thank you so much for the share! My son and I sit eating the whole bowl !! Love all your recipes ! Thanks

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Ola February 7, 2014 at 8:50 am

Hi Angela,
Do you think a finely chopped bellpepper would go with this salad too? It’s a great recipe and I’ll definitely try it :) Maybe I’ll break it with greek yoghurt instead of vegan mayonnaise, since I’m not actually vegan, but I hope it’ll be still good :)

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Angela (Oh She Glows) February 8, 2014 at 10:09 am

For sure I think bell pepper would be great! It’s quite versatile :)

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Iris Goldman February 12, 2014 at 5:11 pm

Can this be made with cashews or walnuts instead of almonds?

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Katye February 21, 2014 at 9:42 am

Thank you for sharing your talents with us! You have a great website with an abundance of delicious recipes. I think this almond salad might be my favorite:)

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Mandy February 27, 2014 at 6:19 pm

OH. MY. GOD. This is so freaking good. Especially on your power crackers. I have been struggling to find good lunch options and then I found your site! Thank you so much! So far this is my favorite lunch. I’m soaking almonds now to make another batch!

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Melissa March 1, 2014 at 11:35 pm

I made this the other day for my work lunch. One of my favourite things pre-vegan were tuna salad sandwiches! I very gleefully vegenaised two slices of sprouted bread, put some spinach on each slice, and then generously loaded the sandwich up with this ‘tuna’ salad! :D It was so awesomely delicious, and it kept me full and energized for the rest of my shift.
Cruelty-free food tastes so much better :)

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Beth Sowell March 3, 2014 at 11:17 am

I made this for lunch today. Quite tasty. I added some curry powder the second time I ate it. That was also a nice addition. Thanks!

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Heather March 13, 2014 at 11:36 am

Made it. Love it!

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Ines March 20, 2014 at 2:36 pm

This is such a great, crunchy salad! I’ve played around with it a bit and added some chopped walnuts, finely chopped cherry tomatoes and soya yogurt instead of the mayo (mainly because i didn’t have any!). It was lush. I’m slowly making my way into a vegan way of life, and have just bought your book – the recipes are delicious, and so is your photography!

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Anna April 7, 2014 at 1:55 pm

found your blog recently and I have been testing some of your recipes and I must say as a former quite passionate celery hater you have made me seen the light and I have finally tasted some food where celery is actually delicious! Thank you!

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Amy April 13, 2014 at 10:46 am

This is so delicious! I don’t really like mayo, vegan or otherwise. So, I used an avocado! So delicious! :)

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Miranda April 13, 2014 at 6:30 pm

Just made this and it is great! Left out the mayo. I do not like mayo of any kind and it was still great. Thanks.

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Vittoria April 30, 2014 at 5:00 am

Hi Angela, this recipe sounds terrific. I have just cooked the spaghetti squash topped with a soy bolognese sauce and your vegan parmesan and my husband said it was excellent, great, the best pasta he ever had…and we are italians! Your blog is really inspirational and I will try as many recipes as I can. Since we became vegan it seems like a whole new world has opened up in front of us! When I say we are vegan and gluten free, people ask What do you eat then?….i am actually amazed myself at the variety of nutritious food I have discovered on my journey! Good luck with everything, you certainly are an amazing person.

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Lee Anne May 18, 2014 at 2:49 pm

This was such a delicious meal. I had it saved to make, and I am only sorry that I waited a couple of weeks to finally get to it. My husband, who isn’t much of an adventurous eater, just loved this. I made open faced toasted sandwhiches and then we just ate what was left over with a spoon. More than yummy !!! Thanks for sharing !

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Pixie @ Cheerfully Vegan May 22, 2014 at 6:59 pm

I was searching for some raw recipes this week and found the salad that you recently posted that contained this link. I made it tonight (with a couple of variations, since I didn’t have green onions, and used garlic powder instead of a garlic clove) and IT IS AMAZING!! I also added a diced cultured pickle. WOW, wow, wow! Very tasty stuff. :)

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Sarah June 10, 2014 at 10:44 pm

I just made this last night and had it for lunch today. It is absolutely delicious! I love it even more than the chickpea mock tuna! I ate it over a salad and added cucumber as well. It was a bit too salty for my taste so i’ll go a little lighter next time, but it was excellent! thank you so much!

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Jessica Fig June 21, 2014 at 3:11 pm

YUM :) I don’t miss tuna salad one bit since I’ve found this recipe. I really have to have some restraint when making it though so I do not eat it all before serving!! I have put it on sprouted whole wheat toast and even eaten it straight out of the bowl… Can’t get enough!

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Erin July 10, 2014 at 9:20 am

Hi Angela,
I made this recipe to bring to a girls’ night at a friend’s house. I made the mixture and prepared the cucumber slices ahead of time and then assembled them when I arrived and when we were ready to eat. I had to tell you that they were a huge hit! One of my friends actually stopped talking mid story to say ‘Wow! That was a flavour explosion in my mouth!’ after she tried one. What a compliment! Thank you so much for the recipe. I’m making it again today to put on my sandwich for lunch.

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dianne August 14, 2014 at 10:56 am

I’ve made this several times, just as written, and always loved it. I have a vegan son home from college, and I just served him a Flaked Almond Salad sandwich, with spinach, red onion, and avocado on sprouted wheat bread. He is in veg heaven! Thank you for this and all your great recipes!!!

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Margaret Webb August 19, 2014 at 9:10 am

5/5 stars– Again!! Love this as does my husband. I never tire of trying out your creations.

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Hong Mei October 1, 2014 at 8:54 pm

I realize this post is pretty old but I just wanted to say that I was looking for an easy lunch (salad) recipe the ther day and cam across this. I made it into sandwiches for my kids and husband and they LOVED it. So much that I have made it everyday for the past four days and my younger daughter has asked for it for breakfast, lunch and dinner everyday. haha. I will be making this a lot. Thanks for the fabulous recipes, and congrats on the new addition to your family.

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Megan Jones October 13, 2014 at 1:29 pm

Just made this and it is amazing!!

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Kassie October 19, 2014 at 2:05 pm

Add one tsp of white wine vinegar to really make the tastes pop!

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Carolyn Donovan November 9, 2014 at 2:10 pm

JUST made this. In November. In Boston. Fantastic. Guy just came home from a weekend in New York, and while he was telling me about his trip I put this in front of him along with some GF crackers from the store, and he just kept talking and eating.

When there was no more left, he looked up and said “Got any more? This is great.” Only then did I tell him what it was.

I highly recommend making your own vegan mayonnaise (I used the easy and simple recipe from “The 30-minute Vegan’s Taste of Europe”). I made mine in my Nutribullet in like 3 minutes. It tasted good, even though I made it with Vanilla soy milk instead of regular!

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Lise November 14, 2014 at 12:25 pm

I am very interested in trying this version of tuna salad. So far I’ve had some tasty chickpea “tuna salads” that mimic the taste and texture pretty well! Almonds would be a nice change and something fun to try.

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Hilary November 23, 2014 at 2:21 pm

Just made this for lunch and was amazing! Gonna make again for sure!

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Elle W. December 9, 2014 at 1:00 am

This is fabulous! I made it as a filling for a sourdough bread sandwich and it was delicious. I’m trying to figure out what to add to a sandwich to make it super fabulous. Spinach? Pickle? More mustard? Thanks for this recipe!!!

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Tanya February 23, 2015 at 3:21 pm

I made this, and it was GREAT- of course -but the salad barely made enough for an entrée for one. Especially surprising, since I added some baked flounder in place of the almonds (we’re not vegans). So it kinda threw me off, because I had this planned for dinner one night last week, and after I made the salad, had to triple the recipe to feed two more people. Maybe it’s just our American appetites, but it’s mostly only vegetables, and I don’t see how this recipe could feed six. Now that I know, however, I will keep it on rotation and just triple the recipe, as is.

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Tracy March 4, 2015 at 6:25 am

I do not like the mayo can you recommend any thing to use in its place?

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Vonniedash March 6, 2015 at 9:29 pm

How many calories in a 1/2 cup of this salad please. Thanks!

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Michelle May 6, 2015 at 1:22 pm

Great recipe! I enjoyed this in a wrap and got three lunches out of it – I don’t tend to have any sides with my lunch that’s why it didn’t make 6 servings for me. I am definitely going to be using this recipe again.

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Matt June 1, 2015 at 7:51 pm

I just made this recipe and goddamn it was delicious. Thank you for this rec! I put a little less almonds (and less vegan mayo) and added tomatoes. SO good. I didn’t add salt or pepper because I don’t care much for those add ins. Tasted amazing. Once again, thank you for this delish dish.

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Anna Lee June 28, 2015 at 1:50 pm

I just made this, and wow, what a wonderful recipe! I had some left over soaked almonds to use so I thought I’d give this a whirl. I’m so glad I did! I think I actually prefer this to all of the chickpea salad recipes I’ve made in the past. It had a wonderful crunch to it, and I love that it fast and easy to make (and cold which is a huge plus on hot summer days). I had some on a slice of toast, and it is so much like tuna salad, it’s wild! Thanks for the great recipe!

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Jan July 1, 2015 at 7:43 am

I just came across this and will be making it for lunch! It’s quite hot & humid here in central FL presently, and this looks refreshing and satisfying. Thank you SO very much, Angela! Your passion and creativity has enabled you to create a wonderfully helpful resource and an fantastic online community of encouragement. :-)

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daisy July 9, 2015 at 8:05 pm

Hopefully you’ll see this…where do you buy kelp granules from?? I’ve been looking for them, and am not liking what I find. What do you use? Suggestions? Thank you for sharing the most amazing recipes here, by the way. I made your gluten free brownies–can’t. stop. eating them! So good.

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Deb Castellano July 19, 2015 at 4:37 pm

OMG, SO good! I may use a little less onion next time. And I added some homemade vegan pesto–yum!!

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Dawn August 6, 2015 at 1:18 pm

wow! this looks amazingly delicious! will try it this weekend… i’m gonna add a pinch (or two!) of chia seed! thanks for this recipe!!!

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Kim August 20, 2015 at 11:38 pm

I made this tonight and when paired with crackers or toasted bread it tastes almost too close to the real thing! Thank you so much for sharing. I love finding new non microwave lunch ideas!!

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Taylor October 14, 2015 at 10:14 am

Hi Angela! I just came across your website about a month ago and became inspired! I honestly was never taught how to cook, and I came from a “meat and potatoes” family. I had no creativity in the kitchen whatsoever, and I was embarrassed by my lack of cooking skills. After reading through your journey and seeing so many of your creative recipes, I felt some hope haha! I was so excited to finally find a blog where the recipes actually turn out like they are supposed to! None of this fancy, “season to taste and hope it turns out okay” business. You are amazing and have given me a place to start. I LOVE this blog and am so grateful that you set out to create a blog that the rest of us can use. My cooking has come a long way since I found this site, and Im no longer scared of ruining a recipe. Thanks for all of your wonderful ideas, and keep the tasty recipes coming!!!

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Angela (Oh She Glows) October 15, 2015 at 11:42 am

Thank you Taylor, that means so much to me!

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Amanda April 3, 2016 at 10:28 pm

Love this recipe!

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Sharon May 15, 2016 at 12:24 pm
Recipe Rating:

Just the perfect mix of flavours, Angela! Another hit with my kids. I added sliced tomato to their sandwiches. I might add finely chopped apple next time to the mix too. Thank you SO much for sharing your recipes – you help me to look forward to prepping meals because I have learned now that your recipes are super-reliable, you give me kitchen-courage! : Each time I try a new one it is not only healthy but ALSO super tasty (not just virtuous). Am SO enjoying this process.

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Angela Liddon May 19, 2016 at 8:45 am

Oh, thank you so much for the lovely comment, Sharon! I’m so glad you’ve been enjoying my recipes so much.

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Kirsten April 30, 2017 at 6:33 pm
Recipe Rating:

Hi there,

Just wanted to say this has become one of my go-to recipes for work lunches, easy to make and use through the week…

However, after just making a big batch, I realized I had far too many almonds… I was going to go straight ahead and make some almond butter however, my processor is pretty old and I just don’t think it has the power to get that far without blowing a fuse…

So, my question being: do you have any recommendations or other recipes using flaked almonds? I was thinking of maybe bulking up a soup or curry but i’m not sure how well that will work?

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Angela Liddon May 3, 2017 at 8:48 am

Hey Kirsten, Oh, I love your idea of bulking up a soup or curry using the flaked almonds! I think that’s a great idea. You could also throw some into smoothies too. :)

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Noreen July 30, 2017 at 8:12 am
Recipe Rating:

I’ve been wanting to try this recipe for years. But held off, as I wasn’t sure it would turn out for me. Well today I took a chance and tried it and WOW! It tastes like the real thing. I wasn’t able to find kelp. So I settled for crushed wakame.

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Angela Liddon July 31, 2017 at 9:11 am

So happy you ended up enjoying it, Noreen! :)

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