2

Auto Draft

15 minPrep Time

15 minTotal Time

Save Recipe

Print Recipe

Ingredients

• "Chicken":
• 3 Cups overnight soaked sunflower seeds
• 3 – 4 Stalks celery, diced
• 1/2 Bunch scallions, diced
• 2 Tablespoons dried thyme
• 2 Tablespoons dried oregano
• 2 Tablespoons dried sage
• Dressing:
• 1 1/2 Cups young Thai coconut water
• 6 Cloves garlic
• 1 Cup lemon juice
• 1 Tablespoon savory spice blend
• 2 1/2 Cups cashews or macadamia nuts, soaked
• 1/2 Cup stone ground mustard

How To Make

1. In a food processor, place sunflower seeds and blend for around 10 seconds.
2. Place the ground sunflower seeds into a mixing bowl. Mix in sage, oregano, and thyme. Add celery and scallions. Give it a quick mix and set aside.
3. In a blender, add young coconut water, garlic, sea salt, lemon juice, mustard, and cashews. Blend on high for approximately 30 seconds.
4. Gradually add the dressing sauce to the “chicken” salad and mix it in, while pouring.
5. Serve on your choice of food, such as lettuce, pita bread etc