I am a condiments, dips, + sauces kinda girl—if you haven’t figured that out yet.
My refrigerator is packed with those little mason jars—full of homemade sauces—ready for some sliced carrots or a big buddha bowl.
Enter—this unique “salad” recipe.
This bowl is the perfect cross between a creamy, chopped summer salad (think pasta or potato salad here), and a hearty dip—ready for your favorite crackers and veggies.
Say hello to your new go-to summer dish to pass at all the parties + picnics! Let’s make some Flax + Almond Salad!
No summer “salad” would be complete without a creamy sauce. Thus, we start the salad with a simple, homemade vegan mayo. I was intimidated giving this a try the first time—TBH—but, turns out, flax, garlic, olive oil, and mustard make the creamiest, most tasty mayo you could ever dream of. Plus—it is way easier than it sounds.
This salad also has all the textures +flavors you could ever dream of—from crunchy + earthy almonds, to tangy + chewy goji berries. Dunk your favorite crackers in this salad and scoop it out like its a condiment—you won’t be disappointed.
I hope this Flax + Almond Salad hits your picnic table this summer! It is:
Healthy + Hearty
Vibrant + Colorful
Full of Texture
& Perfectly Share-able
If you try this recipe, be sure to comment, leave a rating, and don’t forget to tag a photo #thelocalsprout on Instagram! I can’t wait to hear what you think!
- 1 Tbsp. ground flaxseed
- 3 Tbsp. olive oil
- 1 clove garlic, minced
- 1 tsp dijon mustard
- ½ tsp sea salt
- 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
- fresh parsley
- crackers (gf for gluten free eaters)
- sliced cucumber
- 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.
- 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.
- Transfer mayo into small bowl and refrigerate until ready to use.
- In a food processor, pulse the almonds until roughly chopped.
- 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.
- 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.
Nutrition information is a rough estimate of ¼ of the entire recipe without serving ingredients.