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.
Provided by Food Network Kitchen
Categories main-dish
Time P1DT15m
Yield about 4 heaping 1/3 cup servings
Number Of Ingredients 11
Steps:
- Cover the sunflower seeds with at least 1/4 inch of water and soak, at room temperature in an air tight container, for at least 24 hours. The seeds are ready when they have nearly doubled in size.
- Drain the seeds and pulse half (about 1 cup) with the lemon juice, mustard and 1/4 teaspoon salt in a food processor until almost smooth, scraping down the bowl as needed.
- Add the remaining seeds, along with the dill, parsley, paprika, celery, shallot, 1/4 teaspoon salt and a few grinds of pepper to the food processor. Pulse until the mixture resembles tuna salad. Refrigerate in an airtight container for up to 3 days.
- Fill a whole wheat wrap with lettuce, tomato, avocado and the vegan tuna salad.
Nutrition Facts : Calories 170 calorie, Fat 11 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 210 milligrams, Carbohydrate 9 grams, Fiber 3 grams, Protein 6 grams
BOSTON LETTUCE AVOCADO SALAD AND LIME DRESSING
Provided by Dave Lieberman
Categories appetizer
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Pull the lettuce leaves from the head, rinse gently under cold water, and lay out on clean towels to dry. Use a spoon to remove the flesh in 1 piece from each half of the avocado. Thinly slice the avocado flesh into thin wedges.
- Whisk together all the dressing ingredients.
- Arrange the lettuce leaves on a plate and top with the avocado wedges, scallion, and cilantro. Finish with a healthy drizzling of the dressing.
SUPER SUMMER KALE SALAD
Recreated from a deli salad sold at a national grocery. Makes a HUGE bowl, enough to serve a crowd; travels well to a potluck.
Provided by Susan
Categories Salad Green Salad Recipes Kale Salad Recipes
Time 4h20m
Yield 8
Number Of Ingredients 13
Steps:
- Whisk sugar, vinegar, salt, pepper, and olive oil together in a bowl until sugar is dissolved; set aside.
- Toss kale, edamame, red onion, carrot, blueberries, dried cranberries, cashew pieces, and sunflower seeds together in a bowl. Pour about half the dressing over the mixture and toss to coat. Cover bowl with plastic wrap and refrigerate 4 to 6 hours. Serve remaining dressing on side.
Nutrition Facts : Calories 344 calories, Carbohydrate 41.7 g, Fat 18 g, Fiber 4.5 g, Protein 9 g, SaturatedFat 2.5 g, Sodium 239.1 mg, Sugar 26.3 g
AVOCADO AND MANGO SALAD
Love this salad! Since it is quite rich, pair it with a lighter main dish, such as grilled chicken.
Provided by inspirepassion
Categories Salad Vegetable Salad Recipes Avocado Salad Recipes
Time 30m
Yield 8
Number Of Ingredients 11
Steps:
- Combine vinegar, oil, sugar, mustard, and pepper in a bowl. Refrigerate dressing until ready to serve.
- Place avocados, mangoes, and lemon juice in a bowl. Mix gently until just combined.
- Place lettuce in a large bowl or platter. Add avocado-mango mixture, walnuts, bacon, and the dressing. Toss and serve.
Nutrition Facts : Calories 485.6 calories, Carbohydrate 28.6 g, Cholesterol 9.9 mg, Fat 40.6 g, Fiber 10.5 g, Protein 10.1 g, SaturatedFat 5.5 g, Sodium 225.4 mg, Sugar 14.6 g
LETTUCE, AVOCADO AND SUNFLOWER SEED SALAD
Provided by Molly McCarty
Yield Serves 6
Number Of Ingredients 8
Steps:
- Combine olive oil, red wine vinegar, balsamic vinegar and garlic in small bowl and whisk to blend. Whisk in mayonnaise. Season dressing to taste with salt and pepper.
- Combine lettuce and sunflower seeds in bowl; toss with enough dressing to coat. Season with salt and pepper. Top with avocado slices. Pass remaining dressing separately.
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