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Seafood Salad Spread

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raw vegan Seafood Salad Spread served with fresh tomato and avocado

~ raw, vegan, gluten-free ~

Seafood Salad Spread…whereas someone may look at this recipe and question the fact that there really isn’t any seafood (tuna, shrimp, fish, etc.Kelps)….I would have to beg to differ, kelp!  Kelp is a sea”food” and so darn good for you!

What is kelp?

Kelp is a type of brown-colored seaweed that grows along the ocean shores that can be eaten raw, but it is usually dried and ground into a powder.

Health Benefits of Kelp:

Kelp is high in iodine, potassium, calcium, and other minerals as well as vitamins, especially the B vitamins. The B vitamins among its many functions are well renowned for their ability to combat stress and increase energy levels. Kelp is also known to:

We have a house guest staying with us for about 2 weeks.  House guest, goodness that sounds cold.  A dear friend of ours is more like it.  And bless his heart because in the 2 days that he has been here already, he has eaten and taste tested many raw creations!  The good news is that he loves every one of them so far.  Today, I made this Seafood Salad Spread and made an open-faced sandwich for the boys to split.  They both really loved it.  They found it very filling and satisfying.


yields 2 cups


  1. Place all of the ingredients listed above in the food processor.  Blend until it makes a nice “spread” consistency.
  2. Store in an airtight container in the fridge for approx. 3-5 days.
  3. This spread would be fantastic served on raw breads; spread on raw crackers, used as a veggie dip, rolled up in a wrap and great in making raw Nori rolls!
  4. As with most raw foods that are blended, the flavors tend to intensify as they sit.  So keep this in mind as you taste test.

22 thoughts on “Seafood Salad Spread

  1. Carley says:

    How long would this last in the fridge?

  2. Carley says:

    Oh! My mistake! Thank you for re stating!

  3. Abby says:

    Made this and enjoying it with my onion bread…I didn’t have the kelp powder and I am sure it would have enhanced the flavor even more…

  4. Wendy says:

    Divine! I had no kelp powder so soaked some dried Arame seaweed. I’ll use it to bind some ‘riced’ cauliflower and make raw nori rolls for dinner tonight!

  5. Szasza says:

    I tried making this today, and I absolutely love this! thanks so much for sharing!! looking forward to having this with our toasts and crackers!

    • amie-sue says:

      Your welcome Szasza… so happy to hear that you liked it. It is such a great spread to have on hand. It can be used to create so many different meals. Thank you for sharing, it means a lot! Have a splendid day, amie sue

  6. aliyah says:

    I made this Friday put it on some romaine lettuce with sliced tomatoes, avocado slices,and alfafa sprouts it was ummmm ummm good another favorite for the keeper file.

  7. Wendy says:

    This is my all time favorite spread. I take it to work with raw crackers …easiest lunch ever, and yummy!

    I love your site – so much good food!

    • amie-sue says:

      Hello Wendy, thank you for sharing. I am thrilled that you are enjoying is so much. So simple to make yet so satisfying. :) Have a wonderful week, amie sue

  8. Beth Blair says:

    Made this for dinner tonight…delicious! I did add extra kelp powder and also some dulse to give it more of a sea flavor. I also added some leftover diced shallot I had from my own recipe of Brussels sprout and apple slaw, which I used as a topping for the spread in Romaine leaves! YUMMY! Will be a go-to recipe for sure! <3

    • amie-sue says:

      Sounds delightful Beth. Thank you so much for sharing your experience. :) This recipe is a wonderful staple to have on hand for sure. Blessings, amie sue

  9. Beth Blair says:

    I also used the left over spread as a filling in my zucchini rawvioli today and they were delicious!!!

  10. […] Seafood Salad Spread (I would elminate oil and salt) […]

  11. Leya says:

    Great recipe Amie Sue as always. I made it tonight exactly according to your recipe, it turned out to taste as real tuna pate, but so more sophisticated, milder. I just love it. I was looking for some good spread that would not be too heavy, but tasty and fulfilling to bring it at work with some veggies and crackers. This is it. Thank you so much, this is literally life saver.

    • amie-sue says:

      Thank you and you are welcome Leya. Happy to hear that you enjoyed the recipe. I love the fact that you can adjust the flavors to make it taste either mild or strong on “fish” flavor. I like it mild, Bob likes it strong… can’t accommodate people that easily with real tuna. hehe Thanks so much for sharing. Enjoy and have a blessed day, amie sue

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