Celery, Carrot & Tuna Salad

I saw a recipe for celery salad in my Body Ecology book and decided to give it a go! However, I thought it was pretty boring and needed to be spiced up a bit. Here is a recipe I threw together, and it was delicious! It can be eaten as a side dish or as a snack.

Recipe (Serves 2):
2 Celery Stalks
2 Carrots
1 1/2 T Red Onion
1 1/2 T Organic Mayo (see photo)
1/2 can Albacore or Skipjack Tuna Fish (US troll/pole caught from US or British Columbia)
1 T Nutritional Yeast
1 garlic clove
Dash of kelp granules (if you have it on hand)
Salt & Pepper

*Optional additions/variations: raisins, black currants, granny smith apple, radish, red bell pepper, olive oil and apple cider vinegar in place of the mayo if you’re vegan or sensitive to ingredients in mayo. You can also omit the tuna. I tried it before adding tuna, and it was still yummy!

Put carrots, celery, red onion and garlic clove in a food processor. Remove and place in bowl. Add remaining ingredients. Chill or eat as is and enjoy!


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