Mock Tuna Salad

"A gourmet who thinks of calories is like a tart who looks at her watch."  James Beard

This is one of those great recipes that uses the carrot pulp left over from making carrot juice.  Ah, yes.  Those of us who are consuming large quantities of carrot juice in order to tint our skin orange have a pulp waste problem, but not anything, I assure you, as problematic as nuclear waste.  Sorry for the tangent.  Too much coffee this morning.

At any rate, I have been tilling the carrot pulp into my garden where it's enriched the soil.  But it still seemed like there should be something else I could do with all that good fiber.  Enter the mock tuna salad recipe, which, of course, I tweaked.

The original recipe has just a few raw veggies diced into the mixture.  I added a bunch more because I love the crunch of raw veggies in a salad.  The original recipe also has a mock mayo that's made from a gaggle of nuts.  I found a way to do away with making the mock mayo.  Here's my version.

Ingredients:
  2 cups carrot pulp from juicer
  1 cup diced celery
  1 cup diced onion
  1/2 cup diced pepper, red or yellow
  Dash of salt
  Hummus to moisten

Mix everything together and enjoy!

Yes, I use store bought hummus in my salad, which makes it a snap to put together and also gives it a bit of a kick.  The texture of the pulp copies the texture of tuna salad.  Delicious!

True Confession
Whenever I make this salad, which is quite often, I never measure the ingredients.  I use as much pulp as I have on hand and lots of diced veggies.  Sometimes I even add diced stems from broccoli or diced radishes.  Although I most often enjoy this salad on top of greens it's also delicious inside of pita bread or on toast served with some tasty greens.  Confession is good for the soul.  I feel so much better now.

Loveya
The Mom