Vegan Tuna Salad
Juice carrots in an electric juicer and save the pulp to enjoy as a refreshing beverage while you prepare this vegetable and tuna salad.
5 pounds carrots, peeled
(if organic, you can leave the peeling on)
2 stalks celery
1 bell pepper, chopped
1 small red onion, diced or minced
1 large tomato
1/2 cup Eggless Mayo (Nayonnaise)
2 tablespoons tamari or soy sauce
1 tablespoon sea salt or other salt substitute
2 teaspoons Organic Sea Kelp Seasoning
Juice the carrots in an electric juicer. Save the pulp to make this dish and enjoy the juice as a refreshing beverage while you prepare this.
Finely chop the celery, bell pepper, onion, and tomato. Add the pulp of the carrots to the chopped vegetables.
Knead the eggless mayonnaise into the carrot pulp mixture.
Next knead in the tamari. Finally, knead in the sea salt and kelp seasoning.
Serve in a tortilla wrap. Garnish as desired.
Recipe makes 4 servings Vegan Tuna Salad, or 3 to 4 cups salad.
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