Sunflower Seed 'Tuna' Salad
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Prep time: 
Total time: 
Serves: 2 c
 
Ingredients
  • 1 c Sunflower Seeds, soaked for 8 hours, drained and rinsed well
  • 1 Celery Rib, diced small
  • 1 tsp Dulse, ground (in a coffee grinder, or just chopped very small)
  • 3 Green Onions, sliced (or ¼ c minced red onion)
  • ¼ c Dill, chopped
  • ¼ c Parsley, chopped
  • 2 tsp Capers (or naturally fermented pickles)
  • 2 tsp Mustard
  • 2 tsp Lemon Juice
  • 2 tsp Lemon Zest
  • 2 tsp Extra Virgin Olive Oil (or some mashed avocado)
Instructions
  1. In a food processor, grind up the soaked sunflower seeds, mustard, capers, dulse, lemon juice, zest and olive oil, until the texture resembles tuna and it holds together a little better.
  2. Transfer contents to a bowl and add the herbs, celery and green onions and stir together.
  3. Taste for seasoning, you probably won't need any because of the salty capers, but if you do add a little bit of sea(weed) salt.
  4. That's it! Now wrap it up in a collard with some avo slices and broccoli sprouts, mound on top of cucumber slices, stuff inside a tomato, put a big scoop on a plate with other salad-y things like avocado, tomato and sprouts, or simply serve as a dip for raw veggies.
Recipe by The Crushing Cancer Kitchen at http://thecrushingcancerkitchen.com/main-course/sunflower-seed-tuna-salad/