Be you a raw foodist, a vegan, an omnivore, or just someone on a cleanse, you’ll love this fresh and tangy alternative to tuna salad.
This nut-based recipe adds herbs and veggies to the sweet, sour and spicy flavors you’d expect, for an addictive spread you can use as a dip or (enclosed in a leafy green) a wrap.
I decided to name it “salmonberry spread” not because it contains salmonberries (it doesn’t), but because descriptive names such as “nut & herb paté” or “faux tuna salad” were unappealing and unappetizing. I love the alliteration of salmonberry spread, and since most people have never heard of salmonberries, it’s also a bit mysterious.
The salmonberry is an obscure, tart berry native to the Pacific Northwest and my home state of Alaska, where salmonberries are ripening right about now. I also named my business, Salmonberry Consulting, after the fruit.
Why would anyone bother eating a raw, plant-based spread? The use of raw almonds and sunflower seeds in this recipe maintains the integrity and healthfulness of the essential fatty acids found within it. Fatty acids are the building blocks of cell membranes and the gatekeepers of our cells, which regulate the flow of nutrients, water, electrolytes and enzymes. Healthy, functional cell membranes are critical to the life of the cell, and are therefore critical to the life of our tissues, organs and entire body.
Nuts and seeds are also high in fiber, protein and minerals such as phosphorous (bone health), copper and manganese (enzyme function).
This recipe is nutrient-dense and delicious, as well as a cinch to make!
Soak 1 cup each of raw almonds and raw sunflower seeds in water. After soaking for 24 hours, drain and add to food processor.
Then add the following to the nuts and seeds:
1/4 cup parsley (or just rip off a handful)
1/2 red bell pepper
1 small jalapeño
4 green onions (all parts)
1/4 tsp. pepper
1/4-1/2 tsp. dulse (or seaweed gomasio)
1/2 tsp. dried or 2 Tbsp. fresh dill
Mix thoroughly in a bowl before adding to processor:
1 lemon (juiced)
1 Tbsp. honey
2-4 garlic cloves, crushed
Process until reaching the desired consistency.
Experiment with turning this spread into a paste (highly processed) and spreading it inside a pita stuffed with veggies. Alternatively, keep it chunky (less processed) and toss it on a bed of greens. I prefer to chow down on salmonberry tacos by serving salmonberry spread on romaine leaves and topping with avocado, lemon juice and cayenne. It can also serve as an appetizer by topping a cucumber or apple slice.
Serving (1/4 cup) = 200 calories, 17g of fat, 4g of fiber, 3g of sugar and 7g of protein
Author: Tahirih Linz
Editor: Evan Yerburgh
Photos: author’s own