Mock Tuna Salad Wraps


For the Salad:
  • 3 cups soaked raw sunflower seeds ground in a food processor (soak in pure water for 2 – 4 hours, drain and dry)
  • 3 – 4 stalks celery, diced
  • ½ bunch scallions, diced
  • 2 tbsp dulse flakes or dulse powder
  • ¼ cup dried dill weed
For the Dressing:
  • 1 ½ cup Thai coconut water or coconut milk in a can
  • 6 cloves garlic, peeled
  • 1 cup fresh lemon juice (about 4 lemons)
  • 1 tbsp salt
  • 2 ½ cup raw macadamia nuts, cashew, pine nuts or a combination (can use about 1 ½ cups cashews and 1 cup macadamia nuts)
  • ½ cup stone-ground mustard (or prepared Dijon)


    In a large bowl, combine all of the salad ingredients and toss to mix well thoroughly.
    In a high speed blender, combine all of the dressing ingredients and blend thoroughly.
    Pour the dressing over the salad, toss to mix well and serve.
    Serve on a green salad, on crackers or bread, or wrapped in a collard green or romaine lettuce leaf.

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