I admit it: this title, “The Perfect Creamy Protein Salad Base,” doesn’t exactly snap, crackle, and pop with descriptive lusciousness. Then again, it perfectly describes what I’m about to show you. Add to that its handy factor and adaptability to every diet from paleo to vegan, and I do believe you may thank me (if only in your heart).
Here’s the step by step, but if you prefer, jump straight to the recipe.
It started with a recipe from one of my favorite favorite all-time cookbooks, Isa Does It, by the truly genius vegan chef Isa Chandra Moskowitz. I have been meaning to try her vegan version of tuna salad, made with chickpeas, forever. But one day, I was just really craving tuna, because sometimes that happens.
Her recipe calls for a bunch of veggies minced fine in a food processor. I didn’t have carrots, but I did have radishes, and I was too lazy to get out the processor. Also, I had just written this nifty knife post and was feeling a bit choppy. So off I went.
She then calls for a rather heavy amount of mayo (vegan, natch), as well as some sunflower seeds to mix in with the chickpeas. I like mayo, especially on French fries (which is tremendously Gallic of me). But I also really like some good sour yogurt, and I’ve been upping my probiotic game. Yogurt feels lighter to me as well. So I mixed yogurt, mustard, and mayo together….
…then added the veggies and tuna. Voilá! A perfect creamy protein salad base just became a really yummy lunch.
Lately, btw, I’ve been very happy with Thomas’s Everything Bagel Thins, seen above. I’ve been Noom-ing (post in the works about this super cool new diet/fitness program), which, for one thing, means that I’m watching my proportions of food. Rather than dividing food into “great stuff that you don’t want to eat but have to because it’s good for you” and “all the stuff you want and can’t have,” Noom simply assigns food a green, yellow, or red designation. Green is the least calorie dense, and red is the most. Red isn’t bad, but you just need to be careful how you allot your red points, as well as your yellows. You can knock yourself out with greens, which are mostly fruits and vegetables, but also include some nice things like yogurt. Anyway, the Thomas’s Bagel Thins are just 100 calories of yellow. And I find that when I have a small amount of complex carbs with lunch, I don’t get hungry so quick. As noted, I love carbs. This is the first program in a while that hasn’t made me feel like some sort of felon for admitting that.
Today, I went ahead with Isa’s fake tuna salad, which adds some dulse flakes to the mix for a nice little hit of the sea. (I told you she’s a genius.)
But really, this would work with any cooked protein. Tuna and beans, obviously, but also leftover chicken or turkey (I don’t eat them, but you might), as well as any number of seafood items, particularly lobster if you’re really in the mood for debauchery. Quick, easy, tasty, and you really don’t need to measure. But just in case you feel like you do, well, here’s a rough and highly adaptable recipe.