Vegan Tuna Caesar Salad

I made this dish at a weekend retreat for 2 girlfriends and myself. I prepared the un-tuna salad at home before leaving on the road trip. It preserves well for up to 5 days. Then I made a fresh dairy free caesar salad and volia! (however I did use parmesan crisps instead of croutons. It was epic!

For the Un-tuna Mixture

Ingredients:

1 cup raw almonds, soaked for a few hours or overnight in filtered water.

1 cup sunflower seeds, soaked for a few hours or overnight in filtered water.

1/2 cup minced celery

1/2 cup minced red onion

1/2 cup pickles, diced

2 tbsp minced dill

1 tbs minced oregano

2 tbsp lemon juice

1 tbsp agave

1 tbsp toasted sesame seeds

1 tbsp shredded seaweed (optional)

1/2 tsp salt or to taste

Fresh ground black pepper to taste.

Instructions:

1. Blend the soaked almonds and sunflower seeds in a food processor until finely minced. Transfer into a bowl.

2. Add the celery, onion, pickles, herbs, lemon juice, agave, kelp, salt, and pepper to nut/seed mixture and stir thoroughly.

Caesar Salad dressing:

Ingredients:

!4 cup olive oil

1/4 cup tahini (sesame paste)

1 tbsp dijon mustard

2 cloves of garlic

2 tbsp water

ground pepper and salt to taste

Mix ingredients with a hand blender. Put aside. Chop romaine lettuce and mix in the dressing. Add chopped avocado. Mix in organic sourdough croutons (or make your own with oil, salt, Italian seasoning and roast in the oven 375 for 20 minutes or until brown- then let cool) or as I mentioned above use parmesan crisps (however not vegan). Then top with the un-tuna mixture and enjoy!