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

 

Directions:

  1. Grind the sunflower seeds in a food processor.
  2. Combine the ground seeds with the rest of the salad ingredients in a large bowl. Mix thoroughly.
  3. 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. 
 
To Make a Wrap:
 
Take a large collard leaf and trip the stem. Using a sharp knife, carefully shave the thick part of the stem off from the back of the leaf, making it easier to roll up. You can also use the knife to score what’s left of the stem, making it more pliable.
 
 Place the “tuna” salad and other other sandwich fixings you’d like on the leaf, towards the top. Here I used alfalfa sprouts (that I sprouted myself!), shredded carrots, shredded cabbage and thinly sliced avocado.
 
 
 Carefully roll the collard leaf, as you would a tortilla, tucking the sides in as you roll.
 

 Slice the wrap in half and enjoy!