sandwich photo

Cashew Salad Sandwich – Recipe!


I am a big fan of Kris Carr! Her cookbook, Crazy Sexy Kitchen is my new go to for healthy vegan recipes.  When I saw her recipe for Save the Tuna Salad I was inspired. The photo itself looked like a piece of art!  To be honest I wasn’t quite sure what to expect before taking that first bite; but it turned out so good that I had to share my rendition.  My dear daughter has a slight almond allergy so I had to swap the nuts as well as a few other ingredients in the original recipe to make it friendly for my family.


½ c raw sunflower seeds – soaked overnight

½ c cashews – soaked overnight

¼ c dill pickles – chopped

¼ c red onions – chopped

¼ c celery – chopped

1 Tbsp capers – chopped

1 Tbsp dill – chopped

3 Tbsp fresh lemon juice

wasabi seaweed (optional)

Pepper to taste

Salt to taste

Dijon mustard

Avocado slices

Red bell pepper slices

Tomato slices

Romaine lettuce leaves

Ezekiel bread


  1. Blend the soaked nuts and seeds in a food processor, the finer the better.  Transfer to a large bowl.
  2. Add the pickles, onions, celery, capers dill, lemon juice, seaweed (if using), salt and pepper
  3. Toast the bread and spread with the Dijon mustard and avocado slices (slightly smashed and seasoned with salt and pepper)
  4. Scoop a generous serving of nut mixture onto the bread.
  5. Finish with the red bell pepper, tomato, and romaine lettuce.








By | 2017-07-24T08:48:13-07:00 April 15th, 2013|Food, Inspiration, Recent Posts|0 Comments

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