Sunflower Seed 'Tuna' Salad

Use raw sunflower seeds to mimic that childhood favorite tuna salad with this simple, raw substitute dish! It tastes extremely close to the traditional thing, tastes great, and is nourishing for the body!

Yields 4 servings | Total Time 30 minutes

Ingredients

• 2 cups raw sunflower seeds - soaked overnight in filtered water

• 1/4 cup fresh lemon juice - juice from approx. 2 lemons

• 2 sheets nori or 2 tbsp dulse flakes - this provides a real ‘taste of the sea’ flavor!

• 1/2 cup finely chopped celery

• 1/3 cup finely chopped red onion

• 1/3 cup finely chopped dill

• 1/3 cup finely chopped parsley

• 1/4 cup avocado oil mayo (I like the brand Chosen Foods as well as Primal Kitchen!) - can sub 1 large mashed avocado

• 1 tbsp spicy brown or dijon mustard

• Salt & pepper to taste

Preparation

1. Place the sunflower seeds in a large bowl and cover with 2” of filtered water. Soak overnight.

2. Tear or cut the nori sheets into small pieces and place into a food processor. Process until it becomes tiny little pieces. Set aside.

3. Next, drain the sunflower seeds and add to the food processor along with the lemon juice. Process until a smooth, yet grainy, mixture is achieved. You will need to scrape down the edges a few times.

4. Transfer the sunflower seed mixture to a large bowl. Add in all the remaining ingredients, including the nori or dulse flakes, and mix to combine. Adjust for seasoning and serve up.

5. It is best served with chips and raw veggies to dip in, stuffed in collard greens or lettuce wraps, or like a traditional tuna sandwich, on some toasted bread with lettuce and tomato!

6. Store extras in an airtight container in the fridge for up to 5 days.