Well, it’s cooled down a little here in NJ, but 90 degrees only seems “cool” after a few days of 100+ temperatures. I’m still not thrilled with it, but I’ll take it over last weekend’s extreme heat wave. In keeping with this week’s Too-Hot-Too-Cook-So-I’m-Eating-Raw-Food theme, I thought it would be good to share one of my favorite summertime raw lunches. I like to make this faux tuna salad and eat it with sliced veggies wrapped up in a collard green leaf. Collards are one of the most nutritious foods on the planet, and they’re tough so they hold up nicely in the place of a slice of bread or a tortilla.
Sunflower Seed “Tuna” Salad
For the Salad:
- 1 cups raw sunflower seeds, soaked for several hours
- 1 celery stalk, diced
- 2 scallions, diced
- 2 teaspoons dulse, kelp or nori flakes
- 1/4 cup fresh dill, chopped
For the Mayo:
- 1/2 cup water
- 2 cloves garlic
- 1/3 cup lemon juice
- 1 teaspoon sea salt
- 3/4 cup raw cashews
- 3 tablespoons stone ground mustard
- Grind the sunflower seeds in a food processor.
- Combine the ground seeds with the rest of the salad ingredients in a large bowl. Mix thoroughly.
- Combine all of the mayo ingredients in a high speed blender and blend thoroughly. Pour the mayo over the salad and toss to mix well.
Slice the wrap in half and enjoy!