Vegan “Tuna” Salad

Ingredients

Tuna salad

• 1/2 cups sunflower kernels, soaked in water for 24 hours
• 1 tablespoon pickle juice
• 1 tablespoon lemon juice
• pinch sea salt
• 2 tablespoons minced white onion
• 2 tablespoons minced celery
• 1 tablespoon minced fresh parsley
• 1 tablespoon minced fresh dill
• 1 1/2 teaspoons dulse flakes *see note

Wraps

• 2 collard leaves
• 1 pickles, sliced
• 1 small carrot, cut matchstick

Instructions

1. Drain and rinse sunflower seeds.
2. Place seeds, pickle juice, lemon juice, and salt in the bowl of your food processor. Pulse 10-15 times until seeds are broken up.
3. Drop mixture into a bowl and add remaining ingredients.
4. Mix with a large spoon until incorporated.
5. Wrap in collard leaves with carrot sticks and sliced pickle. To make collard wrap, lay chard leaves face down so that the stem is visible. Run a small knife along the stem to remove the bulk of it, but not so much that the full leaf separates. Divide the tuna mix and place on each leaf. Roll the leaf tightly [be gentle!] and cut down the middle. 1 large leaf will make 4 wraps. Or, you could use romaine wraps, too.

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Notes