Flax + Almond Salad
Prep time
Cook time
Total time
This bowl is the perfect cross between a creamy, chopped summer salad and a hearty dip—ready for any picnic or bbq! My Flax + Almond Salad is vibrant, texture-filled, and so share-able.
Recipe type: Salad, Entrée, Side
Cuisine: Gluten Free, Vegan
Serves: 4 servings
For the Flax Mayo:
  • 1 Tbsp. ground flaxseed
  • 3 Tbsp. olive oil
  • 1 clove garlic, minced
  • 1 tsp dijon mustard
  • ½ tsp sea salt
For the Salad:
  • 1 cup raw almonds, soaked for 30 mins in hot water or overnight in hot water and drained
  • 2 stalks celery, chopped
  • 2 green onions, thinly sliced
  • ⅓ cup goji berries, chopped (or sub chopped cranberries)
  • 1 garlic clove, minced
  • 1 Tbsp. dijon mustard
  • 1 Tbsp. lemon juice
  • ½ tsp sea salt
  • pinch black pepper
For Serving (optional):
  • fresh parsley
  • crackers (gf for gluten free eaters)
  • sliced cucumber
For the mayo:
  1. In a small saucepan over medium heat, combine the ground flaxseed, olive oil, and 3 Tbsp. of water. Whisk vigorously until thick and creamy—about 3 minutes.
  2. Pour the mixture into a small blender or food processor. Add the garlic, dijon mustard and salt. Blend on high until smooth and creamy, scraping sides as needed.
  3. Transfer mayo into small bowl and refrigerate until ready to use.
For the salad:
  1. In a food processor, pulse the almonds until roughly chopped.
  2. Pour chopped almonds into a large mixing bowl along with the celery, green onions, goji berries, garlic, dijon mustard, lemon juice, salt, and pepper. Stir until well combined. Fold in the prepared mayo, taste, and adjust seasonings if needed.
  3. Serve immediately with fresh parsley, topped on crackers or sliced cucumber—or refrigerate until ready to serve. Leftovers will keep refrigerated in airtight container for up to 5 days.
*Cook time does not include soaking time for the almonds.

Nutrition information is a rough estimate of ¼ of the entire recipe without serving ingredients.
Nutrition Information
Serving size: 1 serving of 4 Calories: 276 Fat: 23.2g Saturated fat: 2.5g Carbohydrates: 13.5g Sugar: 5.3g Sodium: 545mg Fiber: 4.9g Protein: 7g Cholesterol: 0mg
Recipe by The Local Sprout at https://www.thelocalsprout.com/flax-almond-salad/