Recipe for Raw Summer Sunflower Salad by Catherine Niggemeier of Plant To Plate Education.

Email: catherine@planttoplateeducation.com
Phone: (631) 219-5370  

Raw Summer Sunflower Salad
Makes 4 servings

INGREDIENTS
- 1 cup Sunflower seeds soaked and drained (Cover sunflower seeds in water and soak for a minimum of 4-6 hours or overnight.)
- 1/4 cup water
- 2 tsp. red wine vinegar
- 3/4 tsp. sea salt
- 1 tbsp Dijon mustard
- 3/4 cup chopped celery
- 3/4 cup grape tomatoes quartered
- 1/4 diced red onion
- 1 ripe avocado cubed
- 4 collard greens or any large green leaf of your choice

DIRECTIONS
In the food processor blend the sunflower seeds and water until you have 
a paste.

Add vinegar, seat salt, and Dijon mustard and process again.

Once blended transfer to large mixing bowl.

Add in celery, tomatoes, onion and mix.

Gently add in avocado and fold in.

Choose your favorite green and create a wrap.