Sometimes I find myself stuck in a lunch rut. Each season, I seem to have a few go-to meals that I rotate through, but after a few weeks- I’m already a little bored. I also get bored of MAKING my lunch each night. This Flaked Almond ‘Tuna’ Salad has been on my list of recipes to try for WAY too long. I finally got around to making it this weekend and I’m thrilled to have a winner to add to my rotation and spice it up a little. This recipe is incredibly easy and you can serve it in so many different ways, which means it always feels new and exciting. I made this on a Monday and ate it for lunch in lettuce wraps. For Tues-Fri, you could easily serve it in a whole wheat wrap, on a slice of toasted bread, in cucumber cups, or over greens as a salad. Same main dish- just enjoyed many different ways! I also love that I can make this salad, store it in a container, and eat it for days with very little to no prep time. It’s also a great no-heat option if you’re on the run and don’t have access to a microwave/toaster/toaster oven. I love the taste and texture of this salad. It has plenty of crunch from the almonds, celery, and green onions. The veggies also give it lots of flavor! One serving of this salad is under 200 calories and contains a serving of healthy fat and protein (both from the almonds). This recipe is made in under 10 minutes- but keep in mind that the almonds DO need to be soaked for a few hours to soften them, so make sure you get them soaking at least 3 hours before you plan on making this salad.
Active Time: 10 minutes Total Time: 10 minutes (plus at least 3 hours of soak time)
1 cup raw almonds, soaked at least 3 hours (but no more than 9 hours)
2 stalks celery, chopped
2 green onions, chopped
1 clove garlic, minced
3 tablespoons mayo (use vegan, if desired)
1 tablespoon dijon mustard
1 tablespoon white wine vinegar
salt and pepper, to taste
Drain and rinse the almonds. Pulse in a food processor a few times until coarsely chopped. Transfer to a mixing bowl. Add the diced celery, green onion, mayo, dijon, and white wine vinegar. Mix well and add salt and pepper to taste. Store in an air-tight container in the refrigerator for up to 3 days.
Nutrition Information per serving:
Calories: 189 Fat: 15g Carbs: 9g Protein: 6g Sodium: 131mg Sugar: 2g
*Nutrition information is based on the products I used personally in this recipe. Different products may yield slightly different information.
Slightly adapted from: Oh She Glows Easy Flaked Almond “Tuna” Salad