Raw "TUNA" Salad • 2 cups almonds, soaked for 8 hours • 3 stalks raw celery, chopped • 3 green onions • 1 tablespoon chopped parsley (optional) • 3 tablespoons lemon juice • 1 clove garlic • 1/2 teaspoon pink or Celtic salt • 2 dashes cayenne pepper • 1/3 cup chopped seaweed (I use dulse) Place all the ingredients in a food processor and process until chunky. Put in a bowl and set aside. FOR THE MAYO • 1 cup pine nuts • 2 tablespoons apple cider vinegar • 4 pitted dates • 1 clove garlic • 1/2 teaspoon Celtic sea salt • 1 tablespoon additional lemon juice • 1/2 teaspoon each dill, thyme, basil (optional - or 1 heaping tsp of italian seasoning) • 1 avocado Blend in a blender until smooth and creamy. The VitaMix does a great job with this. Mix about 1/3 to 1/2 of this recipe into the mixture above. Add a bit more if needed. NOW BUILD THE SANDWICH! Take a big collard leaf and spread some of the mayonnaise in the center. add as much of the ‘tuna’ as you like, and top with sliced avocado, sliced tomato, mesclun greens or sprouts, raw black olives if you like, and freshly cracked pepper. you can sprinkle a little salt on the collard if the mixture isn’t salty enough also. Roll it up, cut it in half, and try not to stuff it all into your face at once! I regularly make this recipe - it is DEE-I-LICIOUS!!!