Almond "Tuna" Salad
1/2 cup Mandelin blanched almond flour
1/2 cup Mandelin blanched almonds diced small
1/2 cup mayonnaise or vegan mayonnaise
1/2 teaspoon hickory powder or 1 teaspoon vegan Worcestershire sauce
2 tablespoons roasted red pepper, diced
1 large stalk celery, diced
2 tablespoons red onion, diced
1 tablespoon pickled jalapeño, chopped
1 tablespoon capers
1 teaspoon onion salt
1 teaspoon lemon pepper
2 tablespoons chopped fresh herbs (parsley, dill, green onions)
Combine all ingredients in a mixing bowl, mix well.
Chill in the refrigerator for 30 minutes for flavors to mingle.
Serve over fresh salad greens.
Contributed by Cobi Kanani