055: Vegan "Tuna" Salad

Made by Vicky Lewis - Member of the Plant-Based Challenge

Time: 10 Minutes

Servings: 3

Ingredients

1 cup raw hulled sunflower seeds

1/2 a lemon juice(About 2 Tablespoons)

2 teaspoons dijon mustard

kosher salt

2 tablespoons fresh dill, coarsely chopped

2 tablespoons parsley leaves, coarsely chopped

1/4 teaspoon paprika

1 stalk celery with leaves, chopped

1 small shallot, chopped

freshly ground pepper

Instructions:

1. Soak raw hulled sunflower seeds at room temperature in an airtight container for at least 24 hours. 1/4 inch of water.

2. Drain the seeds and pulse (about 1 cup) with the lemon juice, mustard and 1/4 teaspoon of salt in a food processor until almost smooth, scraping down the bowl as needed.

3. Add the remaining seeds, along with dill, parsley, paprika, celery, shallot, 1/4 teaspoon salt and a few grinds of pepper to the food processor. Pulse until the mixture resembles tuna salad. Refrigerate in an airtight container for up to 3 days.

Note: I did not use salt