Almond ‘Tuna’ Salad


Sounds intriguing, no? I’ve really been looking forward to sharing this recipe. When I brought this into work for my taste testers it was such a hit. Take in consideration how easy it was to prepare and we have a winner folks!

The almonds in this recipe have been soaked overnight and then processed to mimic the texture of flaked tuna. My trick was to soak them in juice from my pickle jar to add some unmistakeable dill flavour to my salad. Easy peasy! The hard part was to control myself from snacking on all of the soaked almonds before the processing step. They were tasty little devils and I’m such a sucker for anything dill flavoured.


Another healthy swap I’m fond of is ditching the mayo for avocado. Avocado lends luxurious creaminess like mayonnaise but with the added benefit of a nice dose of healthy fats. I use it in both regular tuna salad as well as chicken salad and they are both incredibly popular recipe on this site. I heart avocado and it looks like you do, too!


The rest of this recipe is your basic diced onions and celery and a touch of mustard for some oomph.

You will love the versatility of this salad. It can be rolled up in a wrap, scooped on top of fresh greens, or, spooned onto fresh rounds of sliced cucumber to keep it light.


If you are wondering if your children/husband (same thing sometimes!) will enjoy it, let me share a story. There is a young guy at work who I don’t usually offer my goods too as he’s super skeptical of anything ‘healthy’. Well, I took a chance and invited him to try a taste. Wouldn’t you know, he LOVED it! I always take such pride when someone ‘anti-healthy’ is impressed with something so nutritious.

It’s not the prettiest of dishes but what it lacks in style points it makes up for in taste. If they were handing out medals it’s the Gold for this salad, hands down!


Adapted from Oh She Glows

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Dill Infused Almond ‘Tuna’ Salad

Sharon Rhodes
No ratings yet
Prep Time 15 minutes
Cook Time 0 minutes
Soaking 11 hours 20 minutes
Total Time 11 hours 35 minutes
Course Main Course, Salad
Cuisine American
Servings 2
Calories 588 kcal



  • Mash the avocado in a medium mixing bowl
  • Add the celery, onion, garlic, dill, and lemon and stir well to combine. Sprinkle sea salt and pepper to taste
  • Add almonds into a food processor and process until finely chopped and stir into the bowl with the avocado mixture


Calories: 588kcalCarbohydrates: 27gProtein: 17gFat: 50gSaturated Fat: 4gSodium: 38mgPotassium: 1031mgFiber: 15gSugar: 4gVitamin A: 145IUVitamin C: 15.4mgCalcium: 207mgIron: 3.2mg
Keyword vegan tuna salad
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  1. Love this recipe! and yes, I know “that guy” too! haha My favourite is tricking them, not telling them what it really is until after they ate it and raved about it. haha

  2. I know the anti-health-food guy at work all too well, and if he is giving this the thumbs up then it must be good! Definietly trying this one out 🙂

    1. Aren’t they a funny breed? So hesitant and suspicious … I was shocked he tried it and even more shocked he loved it! I felt pretty proud of myself. 🙂

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