Tuna Salad with Cashew Mayonnaise

9 Jul

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Summer is the perfect time to give your oven and stovetop a break and enjoy a lovely picnic with family and friends. The vegan Cashew Mayonnaise is a healthy dairy and egg-free alternative for this easy summer dish.

Ingredients for Tuna Salad:

2 5 oz cans no sodium added albacore tuna packed in water, drained

5 celery stalks, chopped

2 cups red grapes, cut in half

1 cup kalamata olives, pitted and cut in half

1/4 cup raw pecan pieces

sea salt to taste

black pepper to taste

fresh dill to taste

1 bunch collard greens, stems removed

Ingredients for Cashew Mayonnaise:

1 cup raw cashews, soaked in water for 2 hours

1/4 cup water

1 large lemon or 2 T lemon juice

1/4 t sea salt

1/2 t garlic powder

black pepper to taste

2 T extra virgin olive oil

Directions:

1. Place all of the Tuna Salad ingredients (except for the collard greens) in a large mixing bowl.

2. To make the Cashew Mayonnaise, place all Cashew Mayonnaise ingredients (except for olive oil) in a food processor. Blend ingredients and slowly add in the olive oil to form a creamy mayonnaise consistency.

3. Place the Cashew Mayonnaise into the Tuna Salad and mix until coated.

4. Wash and dry collard greens. Cut stem out with a knife. Overlap leaves slightly. Place tuna salad on bottom third of collard green, cold bottom portion over, fold sides in and continuing rolling until wrap is formed.

Serves 4-6 individuals

 
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2 Responses to “Tuna Salad with Cashew Mayonnaise”

  1. Storyteller July 9, 2013 at 3:24 pm #

    Reblogged this on Food for Glamour.

Trackbacks/Pingbacks

  1. Swapping Grains for Greens: How to Use Collard Greens for Wraps | Squats and Squash - June 2, 2014

    […] 4: Overlap leaves by 1/2 an inch and place the wrap filling towards the bottom. Fold the bottom edge up and over. Then, tuck in the sides and continue to roll […]

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