This recipe is an adaptation of one from "Rawvolution", by Matt Amsden. As of this point in time, "Rawvolution" is my favorite recipe book. Most of the recipes are high in sodium and fat, but very satisfying for those who are used to eating cooked foods.

Egg-less Egg Salad

1/2 cup water

1 whole lemon without skin

1 1/2 teaspoons turmeric

2 cloves garlic

1 1/2 teaspoons sea salt

1 1/2 cup mixed nuts (I use macadamia, pine, and hazel nuts)

1/3 cup chopped scallions or onions

1/2 cup chopped celery

1/2 cup chopped red bell pepper

In a food processor, blend the water, lemon, turmeric, garlic, sea salt, and nuts. Blend until smooth. Stir in the scallions/onions, celery, and bell peppers.

We enjoy this served on top of a large lettuce and spinach salad. It's wonderful! When I make it, however, I can't call it "egg salad" or else Jim won't eat it. So, I call it a "tasty crunchy salad topping" and he eats it right up! ;-)

Original Comments

Below, we have included the original comments from this blog post. Additional comments may be made via Facebook, below.

On April 25, 2008, Faye wrote:

The lovely baby spinach I had in the fridge was calling my name, and I tried this receipe! I used half teaspoon less of tumeric, since I know it can be a bit harsh when not tempered by the heat of cooking. 1/2 cup each of cashews, pecams, macademias; and the tinest slice of fresh ginger. (I've been on a ginger kick for some reason this week). So, not as yellow as the picture on the website, was a bit more lemony than I had thought about, but mixed ontop of the spinach, surrounded by some lovely fresh cut tomato, and sprinkled with flax seeds on top. All in all: YUMMIE! Thanks for sharing! Om Shanti Faye

On April 25, 2008, Faye wrote:

oooooooooops, just noticed I forgot to add the onions and celery! No pepper in the house.

On April 28, 2008, Wendi wrote:

Thanks for trying and commenting on the recipe, Faye! I'm going to try harder to measure the ingredients better when I write up my creations. For this, I should have specified a small lemon, maybe? This dish is actually being served at the retreat, so I'll be interested in hearing what you think about it when it has all of the ingredients in it.

Yes, it is very flavorful. When I make mixtures like this, I like them to be packed with flavor and served on a plain bed of lettuce with no dressing.

It must have been so different without the onions, celery, and pepper! LOL I enjoy the crunch/texture with it, and the peppers give it some sweetness when you are eating it. I'm glad you liked it with the alterations you made. It sounds like we are similar in how we adapt things to suit our tastes and available produce! ;-)

Thanks for the comment!

Lots of love to you,

Wendi

XOXOXO

On January 22, 2010, Wendi wrote:

Thanks for trying and commenting on the recipe, Faye! I'm going to try harder to measure the ingredients better when I write up my creations. For this, I should have specified a small lemon, maybe? This dish is actually being served at the retreat, so I'll be interested in hearing what you think about it when it has all of the ingredients in it.

Yes, it is very flavorful. When I make mixtures like this, I like them to be packed with flavor and served on a plain bed of lettuce with no dressing.

It must have been so different without the onions, celery, and pepper! LOL I enjoy the crunch/texture with it, and the peppers give it some sweetness when you are eating it. I'm glad you liked it with the alterations you made. It sounds like we are similar in how we adapt things to suit our tastes and available produce! ;-)

Thanks for the comment!

Lots of love to you,

Wendi
XOXOXO