PCC Rainbow Salad recipe | PCC Community Markets

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