This recipe can be changed to make the "not egg" salad base taste any flavor you like. I chose Mexican to go with some soup we made, but change up some spices and make it anything you want. It makes a large batch so take as much as you need out of the base and only flavor as much as you need for the meal at hand. I am a big fan of large recipes that last several days. Eating raw can be less work than cooked, you just need to plan ahead!

Raw Mexican not egg salad recipe by Toni Genaro

 

1 cup almonds, soaked

½ sunflower seeds, dry

¼ teaspoon salt

1 teaspoon turmeric

½ cup water

Mix ingredients in food processor, until as smooth as possible. Place in bowl.

 

½ cup cilanto, chopped

1 cup tomato, diced

¼ cup green onions

½ teaspoon ground black pepper

¼ teaspoon cayenne pepper

½ teaspoon Mexican seasoning

1 cup spinach or other leafy greens

 

Add everything but spinach to blended mix and stir, by hand. Serve on spinach bed.

Have fun with this recipe. With the left overs we made wraps, sandwiches and salads.

What's your favorite base ingredient to use the next day? Why do they have to be called leftovers? During this holiday season I'm sure Turkey is on most people's list! We're looking forward to some great salads and lots of cranberry sauces!