- Serves: 6 to 8
- Ingredient Notes: Vegetarian, Vegan, Corn-free, Dairy-free, Egg-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
- Each serving
- 220 cal
- 17g fat (0.5 g sat)
- 0mg chol
- 200mg sodium
- 12g carb
- 4.5g fiber
- 3g protein
Ingredients
- 2 cups raw sunflower seeds
- 1 bunch Italian parsley, chopped
- 1 carrot, shredded
- 1 cucumber - peeled, seeded and 1/4-inch diced
- 1 yellow crookneck or sunburst squash, 1/4-inch diced
- 1 red bell pepper, seeded and 1/4-inch diced
- 1 cup shredded red cabbage, soaked in cold water briefly and drained
- 1/2 bunch green onions, thinly sliced
- 1/3 cup diced red onions
- 2 tablespoons chiffonade fresh mint
- 1 lemon, zested and juiced
- 1 teaspoon minced garlic
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
Directions
Soak sunflower seeds in 3 cups water for 1 hour. Drain well.
Toss remaining ingredients with drained sunflower seeds.
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