Ground kelp (or dulse flakes) provides a seafood flavor without the fish. This recipe is easy to vary according to your taste. Serve it in an avocado half, cantaloupe half or bib lettuce cups. For best results, the almonds should not be replaced in this recipe.
2 cups raw, unsalted almonds or slivered almonds, preferably blanched
1 cup raw, unsalted sunflower seeds
2 tablespoons fresh lemon juice or rice vinegar
1 teaspoon dried dill or 1 table- spoon fresh dill
½ teaspoon ground kelp granules or 1 teaspoon dulse flakes
1 teaspoon lemon zest
¼ cup olive oil or grape seed oil
¼ cup finely chopped celery
¼ cup grated or finely chopped carrots
2 tablespoons chopped chives or green onions, optional
¼ cup minced dill pickles, optional
¼ cup minced green or black olives, optional
-Salt and pepper, to taste
1. Place almonds and sunflower seeds in a large glass bowl and cover with water. (Make sure the bowl can accommodate 2 inches over the nuts and seeds, as they expand while soaking.) Soak nuts and seeds 6 hours or overnight. Do not refrigerate. Drain and discard water.
2. Place soaked nuts or seeds in a food processor bowl with the knife blade and pulse until mixture is crumbly but not pureed.
3. In a large bowl, whisk together lemon juice, dill, kelp and lemon zest. Drizzle oil into bowl while whisking.
4. Toss chopped nuts and seeds, celery, carrots and optional ingredients (if using) into bowl.
5. Mix to combine. Season with salt and pepper, to taste.
Each serving contains 321 calories, 29g total fat, 3g saturated fat, 0g trans fat, 0mg cholesterol, 7g sodium, 10g carbohydrate, 5g fiber, 1g sugars, 9g protein, 0 Est GL.