Chef's notes

For the best texture, use a high-speed food processor. Pulse gently and stop often, scraping down the sides a few times. This salad should remain chunky, not puréed. Let it rest for 10–15 minutes before serving so the flavors can meld. For extra freshness, fold in a little chopped dill or parsley just before serving.

Details

• ⏲️ Prep time: 15 min.
• 🍳 Cook time: 0
• 🍽️ Servings: 2

Ingredients

• 150 g sunflower seeds, soaked overnight and drained
• 1 celery stalk
• 1 medium carrot
• 1–2 tbsp dulse flakes or 1 sheet nori, finely crumbled
• ½ red onion
• 1 tbsp capers
• 4–6 small pickles
• 1–2 tbsp almond butter
• 2-3 tbsp fresh lemon juice
• Salt, to taste

Directions

1. Place the soaked and drained sunflower seeds in a food processor. Pulse a few times until a flaky, tuna-like texture forms. Do not over-process.
2. Roughly chop the celery, carrot, red onion, pickles, and capers. Add them to the food processor and pulse again until well combined but still textured.
3. Add the dulse or nori, almond butter, lemon juice, and salt. Pulse briefly until everything is evenly mixed, but not too smooth and creamy.
4. Adjust salt and lemon juice to taste. Add more algae if you want a stronger “sea” flavor.