This dish is meant to taste similar to a tuna salad. It is light and fresh with great texture. The sea flavor comes from dried seaweed, which adds a natural salty, ocean flavoring. This appetizer recipe, coming from Whole Food’s raw feast, is easy to make in the food processor and full of healthy foods. It is friendly for those who follow raw, vegan, vegetarian, or paleo lifestyles.
3/4 Cup sunflower seeds, soaked 2 hour+, drained and rinsed
3/4 Cup almonds, soaked 2 hours+, drained and rinsed
1 Cup roaghly chopped carrots
1/2 Cup grated carrots
2 scallions finely chopped
5 TBL lemon juice
1 1/2 TBL Dulse flakes (dried seaweed)
2 TBL fresh dill
1 jalapeno, (seeds removed)
1 tsp salt
2 Belgian endives (or other thick green – to be used for scooping pate)
Place soaked sunflower seeds, almonds, roughly chopped carrots, scallions, 3 TBL lemon juice, dulls flakes, 1/2 tsp salt, and fresh dill in a food processor and pulse until well combines, but not totally smooth.
Empty food processor of pâté and set aside. Place avocado, 2 TBL of lemon juice, 1.2 tsp salt and minced jaalpeno into the processor, mix until smooth.
Remove each leaf individually from endive. Pipe the avocado mixture into the base of each leaf and top with a heaping TBL of the pâté mixture. Garnish with grated carrots.