One of my favorite low-carb snacks is this simple, healthy nut pate made from fresh vegetables and raw nuts. Sounds crazy I know, but please don’t judge until you’ve tasted it. It often goes by the name Mock Salmon Pate due to it’s pinkish color but do not expect it to taste like salmon!
- 2 cups unsalted, raw nuts (any mix of walnuts, cashews, almonds)
- 2 stalks celery
- 1 green onion
- 1/2 tsp salt
- Roughly chop the vegetables and place into a food processor.
- Add remaining ingredients and puree until a smooth consistency.
- Taste and adjust seasonings if needed. Refrigerate until ready to serve.
- dash of cumin
- sun-dried tomatoes
- hot pepper sauce or pinch of cayenne
- a teaspoon of miso (in place of salt)
I’ve made this recipe numerous times ever since a friend gave me this recipe (also perfect for raw foodies) last year. Depending on the nuts you use, it can range in consistency from smooth to somewhat coarse. It’s delicious with walnuts or cashews, but I tend to use almonds for a more coarse texture. You can use one type of nut or even use a mix of your favorites.
The raw vegetable pate, which is really a dip or spread, makes for a hearty snack, light lunch, or appetizer. I either eat it on rye crackers with a smear of cream cheese as in the photo above, or for a low-glycemic snack or lunch, I’ll spread it on a romaine leaf with chopped radish and eat it as a wrap (see photo below).
I usually add some sort of spice to the recipe, either hot pepper sauce or cayenne. You can certainly adjust it to your own personal tastes.
The recipe works well as a sandwich spread along with sliced tomato or cucumber. And, you can mix the dip with cream cheese to make a delicious cheesy dip. But, it’s just perfect on its own when slathered onto a romaine leaf to make a lettuce wrap.
Unfortunately, I took this grainy photo with my cell phone, but you get the idea:
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