Vegan Parsley Salad

1. 1

   Add 1 tbs of olive oil to a pan and heat until the oil shimmers. Add sunfower nuts to the pan, stirring constantly until they are fragrant and slightly toasted. Set aside to cool.

2. 2

   Add shredded carrot, chopped parsley and chopped tomato to a large glass bowl. Add lemon juice, remaining olive oil, salt and pepper and toss gently.

3. 3

   Once cooled, add toasted sunflower seeds, toss, and refridgerate.

* Per serving · 4 servings · Values may vary.

No additional tips available.