This is a great replacement of ‘Stuffed Eggs’ for those who want to adapt vegetarian recipes to vegan or raw vegan.


Cut 5 avocados in half(Optional: lightly coat with lemon juice or olive oil)and set aside (you may want to cover to keep them from turning color while you make the salad)


  • 4 C. almonds and sunflower seeds
  • 4 ribs of celery
  • 3 Tbsp. dulse flakes
  • 1 Tbsp. kelp powder
  • ¼ C. fresh dill
  • ¼ C. lemon juice
  • ½ tsp. Himalayan Salt
  • 1 tsp. spicy mustard
  • 1 tsp. turmeric
  • 3 Tbsp. olive oil
  • ⅓ olive brine
  • ¼ tsp. white pepper

Pulse in food processor nuts and seeds with enough olive brine to make a smooth mix, add the rest of the ingredients and pulse until incorporated but still chunky. Place one scoop of Toona Salad into 1/2 avocado, garnish with parsley or cilantro or enjoy alone. You can also play with the Hollandaise Sauce below to give it a little something interesting.


  • ½ C. sunflower seeds
  • ¼ C. agar agar
  • 2 Tbsp. lemon juice
  • ½ tsp. Himalayan Salt
  • ½ tsp. turmeric
  • 1/4 tsp. mustard
  • 2 Tbsp. olive oil
  • ¼ C. water
  • 2 Tbsp. olive oil
  • ¼ C. filtered water

Blend all ingredients in a blender. Then place one scoop of Toona Salad in the avocado halves and top with crumbled dehydrated nuts and hollandaise.