Imagine the most delicious tuna salad. Salivating? Now take away the tuna and replace it with Almonds. Huh? I know, sounds odd. But trust me when I tell you this is truly one of my new favourite things to eat. The next time I am throwing a dinner party I am serving this. So all my friends know already, this is your welcome nibble. Amisa does this gluten free crisp bread which is heavenly and served with the almond salad on top is just too darn good.
Almond Salad / Spread
Ingredients
1 Cup Raw Almonds
2 Celery Sticks, Finely chopped
2 Shallots , Finely chopped
1 Small clove garlic, Finely chopped
4 Small Spring Onions, Finely chopped
4 Tbs Amisa Egg free Mayo
2 Tbs Organic Dijon Mustard
1 Tsp Himalayan Salt
Method
In a bowl soak the almonds in water overnight. Keep in the fridge. At least 3 hours. Let them plump. Rinse and drain well. Place in powerful blender and blast till flaked and looks almost like "tuna". Add the rest of the ingredients and mix well. Add or reduce salt to taste. Alternatively you can add 1/2 granny smith apple finely chopped.
Chill for 2 hours and serve. It keeps well for a week in the fridge but there is no way it will be there that long!!
Enjoy (I know I did :)
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