Apple-Quinoa “Tuna” Salad with Toasted Macadamia Nuts & Lime-Avocado Dressing

I am beyond thrilled with the amount of plant-based meat alternatives available in the market today. Recently, two of my favorite vegan food chefs, Chad and Derek Sarno (co-founding brothers of Wicked Healthy), launched the sustainable, plant-based seafood company Good Catch Foods.

While many people believe consuming seafood is part of a healthy lifestyle, fish and shellfish actually contain unavoidable and invisible toxic heavy metals and micro-plastics, which are detrimental to optimal health and wellbeing. With Good Catch Foods products, you and your loved ones can still enjoy your favorite tuna dishes, without forgoing the impact that consuming seafood has on your personal health and contributing to the negative impact that the seafood farming industry has on the health of our environment.

If what you’re looking for is a plant-based tuna product that’s as close to the real thing as you can get, then look no further. Good Catch (available at Whole Foods) offers three delicious flavors of plant-based “tuna” that have a texture identical to real tuna, but don’t have that “fishy” smell (I think everyone can agree that’s a good thing!).

This grown-up version of a traditional “tuna” salad is so mouthwatering, I actually almost ate all four servings in one sitting. I cooked my quinoa right before assembling the salad, and the soft, warm grains were a delicious contrast to the cold, juicy crunch of the apple and the sweet and tangy chew of the currants. The jalapeño-avocado-lime dressing makes this dish delightfully creamy and offers just a hint of spice. The toasted macadamia nuts give this dish a nutty finish that will most definitely keep you coming back for more.

Good Catch plant-based tuna quinoa apple salad recipe
Good Catch plant-based tuna quinoa apple salad
Good Catch plant-based tuna quinoa apple salad

Apple-Quinoa “Tuna” Salad with Toasted Macadamia Nuts and Lime-Avocado Dressing

Course Main Course, Salad, Side Dish
Keyword health, healthy, healthy recipe, lunch, plant based, seafood, summer, vegan, vegan food, vegan recipe
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4 Servings



  • Juice of 2 limes
  • 1/4 cup olive oil
  • 1/2 cup + 2 Tablespoons water
  • 1/3 cup raw cashews
  • 1 small avocado
  • 1/4 tsp salt
  • 1 large garlic clove
  • 1/2 jalapeño


  • 1/3 cup dried currants
  • 1 apple chopped really small
  • 1/2 cup cooked quinoa
  • 1 bunch cilantro chopped
  • 1 package “Naked in Water” Good Catch Tuna
  • 1/2 cup chopped macadamia nuts


  1. Preheat oven to 350 degrees Fahrenheit.

  2. Put chopped macadamia nuts on an un-greased baking sheet and bake for about 5 minutes or macadamia nuts become fragrant and begin to golden.

  3. Add all ingredients for the dressing to a food processor or blender and blend until smooth.
  4. Add all ingredients for salad to a bowl and toss with dressing until evenly coated.

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