I think this should be called save the “tuna and dolphin” salad as if you save one you save the other.
Dolphins are probably the most amazing animals on the planet! With their forever happy smile, which prevails even when they are in danger and even being killed at the mercy of Japanese shrimpers and other shrimp fishermen, who would love to annihilate them altogether! You can read about this holocaust here.
Did you know that dolphins have a larger brain than humans? It is true their intuitive and communicative intelligence has been measured to be above our own! They are in the toothed whale family. They also underwent a massacre in the 60s and 70s when tuna fishermen would corral them right along with tuna, who school near dolphins. They would suffocate. Sometimes the fishermen would pull them aboard and process them along with the tuna. I read eye witness testimony by one tuna processing employee who said he saw semiconscious dolphins go into the grinder!!! So if you ate tuna in this era, it wasn’t just tuna in that can!!! Outlandish!!! Even to this day, discarded drifting nets and other artifacts often entangle them and they drown!
I remembered making this some time back and just recently looked for it again. Inspired by Dr. Cousens, who is a raw food nutritionist, and it goes like this:
1 cup almonds, soaked 12 to 48 hours ( i find that walnuts blend better and are more creamier with no need to soak them.)
1 cup sunflower seeds, soaked 6 to 8 hours
1/3 cup celery, finely chopped
1/3 cup pickles, finely chopped
2 tablespoons lemon juice
1 1/2 tablespoons fresh dill, minced
1 tablespoon fresh oregano, minced
1 teaspoon fresh ground black pepper
1 teaspoon sage
1 teaspoon kelp granules
1/2 teaspoon Celtic salt
Optional: 1/3 cup red onions, finely chopped
I also added a bit of vegan mayo, that helped it stick together better!
1. Process soaked almonds and sunflower seeds in a food processor or a Champion Juicer with the solid plate until nearly smooth.
2. Combine with the remaining ingredients and mix well. May be served on a bed of lettuce, rolled in a sheet of nori, or as a filling for fresh tomatoes.