45 minutes or less/ a dozen ingredients or less/ entrée/ salads/ sides/ snacks

Flax + Almond Salad

flaxseed saladI 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.

celery and almond saladThis 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!

almond saladNo 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. 

vegan mayo recipeI hope this Flax + Almond Salad hits your picnic table this summer! It is:

Super Flavorful

Healthy + Hearty

Vibrant + Colorful

Full of Texture 

& Perfectly Share-able

simple celery saladIf you love this creamy salad recipe, you might also like my turmeric chickpea salad, sweet potato + sun-dried tomato kale salad, easy avocado + leafy greens salad, or my house salad.

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!

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

The Local Sprout


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