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Almond “Tuna” Salad

Picture from Love and Lemons

I don’t care how healthy your household is- your kid eats something crappy. My kids eat pretty well, mostly because if they are looking for something to eat at home, it’s going to be healthy. But they each have a few things they love to eat that make me cringe.

Whether it’s grilled cheese or ice cream or an In ‘N Out burger- they have their bad habits. I’m just happy they aren’t everyday habits. I wish I could say I was the kind of mom that said “kids will be kids” and let it go. But it drives me nuts! Amongst the cringing and the raised eyebrows, I almost always let them know that I’d rather them eat something more natural. They love this about me. Not!

When my clients ask me how they can make their mother/sister/husband/friend change their eating habits, I always preach: show, don’t tell. I’ve decided to stop bashing their bad eating habits and instead make them some healthy alternatives.

My daughter loves tuna. I may be the only mom giving her Pectasol everytime she has a spicy tuna roll, but with the mercury levels and the contaminated water these days, you can never be too safe.

I found this recipe for tuna-free tuna salad from Oh She Glows and decided to give it a go as part of my new pledge. I’d show her an amazing tuna alternative instead of always chatting on and on about why I don’t want her eating tuna.

This was so amazing, I ate the whole first batch myself. Whoops. I made another and my daughter actually thought I was tricking her and that it was actual tuna salad. We ate it on fresh cut cucumber rounds- the absolute perfect lunch. My daughter didn’t have to tell me she loved it, she showed me when she scraped the plate clean.

Mission accomplished.

Easy Almond “Tuna” Salad

Serves 6


1 cup raw almonds, soaked

2 celery stalks, finely chopped

2 green onions, finely chopped

1 garlic clove, minced

3 T. Sir Kensington’s Aqua Faba Mayo (or vegan mayo of your choice)

1 tsp. Dijon mustard

1 T fresh lemon juice (or more to taste)

1/4 tsp fine grain sea salt

freshly ground black pepper

organic cucumber, peeled (optional, for serving)


Soak almonds in a bowl of water for 3-9 hours until plump. Drain and rinse well. Add almonds into a food processor and process until finely chopped. It should look a bit like flaked tuna. Place into a medium mixing bowl.

Add the chopped celery, green onion, garlic, mayo, mustard and lemon into the bowl. Stir well to combine. Season to taste with salt and pepper.

If using, slice cucumbers into rounds and gently scoop the center out to create a small well. Spoon the almond mixture onto each cucumber round and serve.



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