Vegan Parsley Salad

A healthy salad with tons of protien! (Note: that cook time does not include refridgeration time).

• Ready In: 10 mins
• Serves: 12

Ingredients

• 1  cup  shredded carrot (2-3 medium sized carrots)
• 3  cups fresh parsley (destemmed and roughly chopped)
• 2  lemons, juice of (about 4 tbs)
• 4  tablespoons olive oil, divided
• 3⁄4 cup  shelled raw sunflower seeds
• 4  roma tomatoes, chopped
• 1 -2  teaspoon sea salt
•  fresh ground pepper

Directions

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