- 1 cup Raw Sunflower Seeds (soaked overnight in water)
- 1 Green Onion, diced
- 1 stalk Celery, diced
- 1 small Carrot, diced
- 6 Bread and Butter Pickle Slices, diced
- ½ tsp Sea Salt
- 1/8 tsp Black Pepper
- ¼ tsp Kelp Powder
- 1 tsp Yellow Mustard
Drain the water off of the sunflower seeds. Set aside. In a food processor, pulse onion, celery, carrot, and pickles until crumbly. Add in salt, pepper, kelp, mustard, and sunflower seeds. Pulse a few times to incorporate. Blend until well combined- it should have a slightly creamy, yet crumbly texture. You may need to scrape down the sides of the food processor bowl a few times as you go.
On a plate, lay out leafy greens and scoop 1/4 cup of the sunflower tuna salad onto the center of each leaf. Divide sprouts between each leaf. Roll leaves up like a burrito, and enjoy.