This sunflower seed “tuna” salad is perfect for summer picnics and cookouts, as it travels well and there’s no need to worry about eggy mayonaise going bad in the sun. It’s delcious on it’s own, works well in salads and is wonderful in sandwiches.

Ingredients:

For the Salad:

1 cups raw sunflower seeds, soaked for four hours, dried and then ground in a food processor
3 celery stalk, finely diced
2 scallions, finely diced
2 teaspoons dulse or kelp flakes
1/4 cup fresh dill, chopped

For the Mayo:

1/2 cups coconut water
2 cloves garlic
1/3 cup lemon juice
1 teaspoon sea salt
3/4 cup raw cashews
3 tablespoons stone ground mustard

Directions:

1. In a large mixing bowl, combine all of the salad ingredients. Toss to mix thoroughly.

2. In a high speed blender, combine all of the mayo ingredients and blend thoroughly. Pour the dressing over the salad and toss to mix well.