Raw Review’s

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Ingredients

• 2 cups almonds
• 3 stalks raw celery, diced
• 3 green onions, thinly sliced
• 1 tablespoon chopped parsley
• 3 tablespoons lemon juice
• 1 clove garlic
• 1 teaspoon pink or celtic salt, finely ground
• 2 dashes cayenne pepper
• ⅓ cup soaked, chopped seaweed (nori or wakame are good)
• 1 cup pine nuts
• 2 tablespoons apple cider vinegar
• 4 pitted dates
• 1 clove additional garlic
• 1 teaspoon additional celtic sea salt
• 1 tablespoon additional lemon juice
• ½ teaspoon each dill, thyme, basil (optional)
• 1 large avocado

Preparation

place almonds, parsley, 3 tablespoons lemon juice, 1 clove garlic, 1 teaspoon salt, cayenne pepper and seaweed in a food processor. process the hell out of it. you CAN make it chunkier if you want, but chop the garlic first. you don’t want to bite into that! place into a bowl and stir in celery and green onions. set aside.

now make the avocado mayonnaise- my favorite part! place pine nuts, avocado, 1 tablespoon lemon juice, 2 tablespoons apple cider vinegar, 1 teaspoon salt, dates, 1 clove garlic, and spices in the food processor. blend it like you never blended before…it becomes really smooth and creamy.

now, mix 1/2 of the mayo with the almond mixture. you can add more if it’s too dry. an option here: i marinated some sun-dried tomatoes for a day in olive oil, apple cider vinegar, and italian spices and then chopped them and added about 1/4 cup. it rocked.

now, build the sandwich! take a big collard leaf and spread some of the mayonnaise in the center. add as much of the ‘tuna’ as you like, and top with sliced avocado, sliced tomato, mesclun greens or sprouts, raw black olives if you like, and freshly cracked pepper. you can sprinkle a little salt on the collard if the mixture isn’t salty enough also. roll it up, cut it in half, and try not to stuff it all into your face at once! EVERYBODY loved this!

 Recipe: http://www.goneraw.com/recipes/1908-tuna-salad-sandwiches-
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