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The ‘Tuna’:
2 c raw almonds, soaked
3 stalks celery, diced
3 scallions, sliced thinly
¼ c lemon juice
1-2 tbsp parsley, minced
1 clove garlic, minced
1 tsp Celtic sea salt
1 sheet nori seaweed, chopped
1 dash cayenne pepper
Avocado Mayo:
1 c pine nuts
1 avocado
5-6 medjool dates
2 tbsp apple cider vinegar
1 tbsp lemon juice
½ clove garlic
1 tsp salt
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