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Raw salmon salad pate recipe
By the Rawtarian
Ingredients
1 cup sunflower seeds
1/2 cup red pepper (chopped)
1/3 cup sun-dried tomatoes
1/4 teaspoon sea salt
1 teaspoon dried dill (optional)
1/2 cup celery (chopped) – reserve!
Directions
1. Place sunflower seeds in the food processor. Process into a fine meal.
2. Add everything else (except the celery) and process until well combined. (You may need to stop processing a few times and scrape the sides of your processor down with a knife.)
3. Transfer processed mixture into a bowl and add your optional chopped celery (for texture). Stir with a spoon. Your raw salmon salad pate is now ready!
The Rawtarian’s Thoughts
This practical recipe is super quick to whip up. No soaking or prep is required.
I use sun-dried tomatoes that have been pre-soaked in olive oil. (If you’re using dry sun-dried tomatoes then you may want to add 1 tablespoon of olive oil to the recipe.)
This raw mock salmon salad pate is great served on a green salad with a small splash of apple cider vinegar as a dressing.
This recipe can be eaten right away, but it also keeps well in the fridge.
Laura-Jane is The Rawtarian,a passionate raw vegan. What is a “raw vegan?” A raw vegan is someone who eats only raw fruits, vegetables, nuts and seeds–none of which are ever heated above 105F (40.6 Celsius). That’s it. Raw vegan recipes include cookies, brownies, cakes, crackers, macaroni and cheese, cheesecake, and more. All made from fruit, vegetables, seeds, and nuts. No bread products, no dairy products, just raw, natural ingredients! There is a whole movement of “raw vegans” (or “raw fooders”) who invent and share creative raw food recipes. Raw vegans prepare recipes using blenders and food processors instead of ovens and microwaves! ”Like” The Rawtarian on Facebook, and visit her for more great recipe ideas at therawtarian.com