The Most Delicious Almond Salad

Do you ever make something and wonder how you’ve somehow lived your entire life without it?

This is mine for the moment. I’ve eaten this every day for lunch this week. Today, I only made it until 11:30 a.m. before I freaked out and made a new batch. And, boy, what a batch!

vegan lunch, almond salad, "tuna salad," chilled salad

Where was this deliciousness when I was in college and microwaving Easy Mac, wondering why I felt so tired all the time?

Where was this during my frozen pizza days??

I will try and be thankful for the time I have left with this wonderful salad. 🙂

Recipe adapted from Oh, She Glows:
2 cups of raw almonds, soaked in water in the fridge overnight
1 carrot, shredded in the food processor
1/2 green bell pepper, finely diced (I don’t like celery)
2 big handfuls of kale
TBS veganaise (Trying to quit…)
1/2 – 3/4 cup dijon mustard (I really like dijon)
juice and zest of 2 lemons
2 garlic cloves
salt and pepper
sliced green onion on top

Drain and rinse the almonds and process to a rough chop, well before they’re completely smooth.
Add to large mixing bowl.
I added so many crunchy vegetables today that I had to do two batches in the food processor!
Add shredded vegetables to the mixing bowl.
In smaller mixing bowl (so you can control the ratio of vegetables:sauce later), make your dressing:

Zest and juice lemons.
Grate garlic.
Add mayo and huge helping of dijon, salt and pepper.

Mix together and add to vegetable and almonds in batches, to avoid over-saturation.

Happy I’m So Glad I Finally Found You Day!!

Notes:
Add any vegetable you like! Today, I threw in some cauliflower because … well, because!
I like a lot of garlic and work from home a lot. 🙂

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