PCC Rainbow Salad

PCC Rainbow Salad

How would you rate this recipe?
Would you make this recipe again?
What skill level is this recipe?
100% would make it again
  • Each serving
  • 220 cal
  • 17g fat (0.5 g sat)
  • 0mg chol
  • 200mg sodium
  • 12g carb
  • 4.5g fiber
  • 3g protein

Ingredients

  • 2 cups raw sunflower seeds
  • 1 bunch Italian parsley, chopped
  • 1 carrot, shredded
  • 1 cucumber - peeled, seeded and 1/4-inch diced
  • 1 yellow crookneck or sunburst squash, 1/4-inch diced
  • 1 red bell pepper, seeded and 1/4-inch diced
  • 1 cup shredded red cabbage, soaked in cold water briefly and drained
  • 1/2 bunch green onions, thinly sliced
  • 1/3 cup diced red onions
  • 2 tablespoons chiffonade fresh mint
  • 1 lemon, zested and juiced
  • 1 teaspoon minced garlic
  • 2 tablespoons olive oil
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper

Directions

Soak sunflower seeds in 3 cups water for 1 hour. Drain well.

Toss remaining ingredients with drained sunflower seeds.