Vegan Tuna Salad
1. Drain and rinse sunflower seeds
2. Finely chop parsley, onion, and celery or pulse in a food processor; set aside.
3. Mix dulse with apple cider vinegar and lemon juice in a small bowl.
4. Add sunflower seeds, garlic, dulse mixture, mustard, sea salt to food processor. Pulse until seeds are grounded and ingredients are well incorporated.
5. Combine sunflower seed mixture with parsley, onions, celery and Veganiase in a bowl. Gently mix in diced tomatoes. Serve.
Serving Suggestions: Wrap in romaine lettuce leaves or use as a dip for veggies such as red pepper slices or celery. Serve on a bed of mixed greens or with a side of raw crackers. Serve on toasted whole grain bread with lettuce and tomatoes.
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View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (198g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 435 | ||
Calories from Fat: 327 (75%) | ||
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Amt Per Serving | % DV | |
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Total Fat 36.3g | 48 % | |
Saturated Fat 3.2g | 16 % | |
Monounsaturated Fat 13.1g | ||
Polyunsanturated Fat 16.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 970.3mg | 33 % | |
Potassium 646.2mg | 17 % | |
Total Carbohydrate 19.5g | 6 % | |
Dietary Fiber 7.7g | 31 % | |
Sugars, other 11.8g | ||
Protein 15.7g | 22 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 435
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