I modified this recipe from The Raw Food Gourmet by Gabrielle Chavez and ate the whole thing for dinner then breakfast. It is so good! Very easy to make too. Enjoy!
Juice of one lemon or 2 sm lemons
½ cup Raw Almonds, Soaked and Drained
1 teaspoon mustard or 1/2 t mustard powder
2-3 teaspoons Raw Agave
½ teaspoon Salt to taste
2 large or 3-4 sm apples (I used Fuji), Seeded, and Diced
2 cup Seedless Grapes, Halved
1 cup Celery, Chopped
1 cup Raw Walnuts, Soaked or not Chopped
Put lemon juice, agave, salt, mustard, almonds and oil in blender. Blend until smooth. May need to add water or more almonds for consistancy. Just before serving pour mayo over the salad mixture and coat evenly. Done! This kept over night just fine.