Preparation

In a processor, beat the lemon juice, salt, almonds and sunflower seeds in the “Pulsar” function until it reaches the consistency similar to that of a normal tuna paste.

Pour the mixture into a bowl and then add the rest of the ingredients, stirring well.
Serve immediately!
Store in the refrigerator for up to 3 days in a covered glass container.

Ingredients

  • 1/2 cup of sunflower seeds, soaked for 6 hours (discard water)
  • 1/2 cup almonds, soaked for 24 hours (discard water)
  • 1 coffee spoon of Himalayan pink salt
  • 1/4 cup celery, finely chopped
  • 1/4 cup red onion, finely chopped
  • 1/4 cup of parsley, finely chopped
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon of vegan mayonnaise
  • 1 sheet of nori seaweed, finely chopped
  • 1 tablespoon fresh dill