Keto Vegan Almond “Tuna” Salad

This Keto Vegan Almond “Tuna” Salad is a refreshing and plant-based take on a lunchtime classic that provides all the satisfying crunch and savory flavor you crave without any of the fish. By using soaked almonds pulsed to a perfect flake, you achieve a texture that is remarkably similar to traditional tuna, while the combination of vegan mayonnaise, tangy Dijon mustard, and fresh lemon juice creates a rich, creamy base. The addition of kelp granules is the secret ingredient here, offering a subtle hint of the ocean that ties the whole dish together for a truly authentic experience that fits perfectly into a low-carb lifestyle.

One of the best things about this recipe is how easy it is to customize based on what you have in your pantry or your specific dietary needs. If you happen to have a nut allergy or simply want to try a different flavor profile, raw sunflower seeds make an excellent substitute for the almonds and provide a similar hearty bite. For those looking to swap out the vegan mayonnaise, mashed avocado offers a wonderful dose of healthy fats and a beautiful green hue, though you may want to add an extra splash of lemon juice to keep it bright. You can also experiment with adding chopped pickles or capers if you prefer a bit more tang and brine in every spoonful.

This salad is an ideal candidate for meal prep as the flavors tend to meld and deepen after an hour or two in the refrigerator. You can store any leftovers in an airtight container for up to three to four days, making it a convenient grab-and-go option for busy workdays. While we do not recommend freezing this dish due to the way the celery and vegan mayo can change texture upon thawing, it is incredibly simple to whip up a fresh batch whenever the craving strikes. For a light and crisp meal, try serving it tucked into large lettuce leaves or atop thick slices of cucumber, or enjoy it inside your favorite keto-friendly wrap for a more substantial lunch that will keep you fueled and focused.

Yields 4 servings of Keto Vegan Almond “Tuna” Salad

The Preparation

• 1 cup almonds, soaked for 9 hours
• 40 grams celery
• 2 medium green onion
• 1 teaspoon fresh garlic
• 4 tablespoons mayonnaise, use a vegan type
• 1 teaspoon dijon mustard
• 3 teaspoons lemon juice
• 1/4 teaspoon salt
• black pepper, to taste

The Execution

1. Add the soaked almonds to a food processor, and finely chop. It should look like flaked tuna. Transfer to a mixing bowl.

2. Add the celery, green onion, garlic, vegan mayonnaise, mustard, and lemon in a bowl. Mix well, then season with salt, pepper, and kelp granules.

3. Serve on sliced cucumbers or in a keto friendly wrap.

This makes a total of 4 servings of Keto Vegan Almond “Tuna” Salad. Each serving comes out to be 300 calories, 27.6g fats, 4.1g net carbs, and 7.8g protein.

Keto Vegan Almond "Tuna" Salad

This makes a total of 4 servings of Keto Vegan Almond "Tuna" Salad. Each serving comes out to be 300 calories, 27.6g fats, 4.1g net carbs, and 7.8g protein.

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings 4 servings

Calories 300 kcal

Ingredients

  

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• 1 cup almonds soaked for 9 hours
• 40 gram celery
• 2 medium green onion
• 1 teaspoon fresh garlic
• 4 tablespoon mayonnaise use a vegan type
• 1 teaspoon dijon mustard
• 3 teaspoon lemon juice
• ¼ teaspoon salt
• black pepper to taste

Instructions

 

• Add the soaked almonds to a food processor, and finely chop. It should look like flaked tuna. Transfer to a mixing bowl.
  
• Add the celery, green onion, garlic, vegan mayonnaise, mustard, and lemon in a bowl. Mix well, then season with salt, pepper, and kelp granules.
  
• Serve on sliced cucumbers or in a keto friendly wrap.
  

Nutrition

Calories: 300kcalCarbohydrates: 4.1gProtein: 7.8gFat: 27.6g

Keyword 15-minute, beginner-friendly, dairy-free, egg-free, gluten-free, keto, low-carb, make-ahead, no-cook, packed-lunch, quick, simple-and-easy, sugar-free, vegan, vegetarian