Vegan Sunflower Seed Tuna Salad

This vegan take on a deli classic uses soaked sunflower seeds two ways: both in place of the tuna and mayonnaise. With bright flavors of lemon and fresh herbs and a little crunch from fresh celery and shallots, you won't miss the fish in this satisfying salad.

1 cup raw hulled sunflower seeds

Juice of ½ lemon (about 2 tablespoons)

2 teaspoons Dijon mustard

Kosher salt

2 tablespoons fresh dill, coarsely chopped

2 tablespoons parsley leaves, coarsely chopped

¼ teaspoon paprika

1 stalk celery with leaves, chopped

1 small shallot, chopped

Freshly ground black pepper

Serving suggestions: whole wheat wraps, lettuce, tomato and avocado

Directions at foodnetwork.com

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