Sunflower seed pate salad

A delicious green garden salad with almonds and sunflower seed pate. No its not bird food! But in saying that I am sure the birds will happily peck at any leftover seed pate.

Ingredients:

Leafy greens of choice (Spinach, lettuce , baby beet leaves . parsley, coriander,etc.
Pate :
½ cup Soaked almonds
½ cup Soaked sunflower seeds
½ cup soaked pumpkin seeds
2 tablespoons fresh dill
1 clove garlic
2 tablespoons olive oil
1 tablespoon apple cider vinegar or lemon juice
½ teaspoon lemon zest
1 teaspoon onion powder
½ teaspoon sea salt
1 teaspoon Dijon mustard

Directions:
Step 1. Place all ingredients for pate in a food processor and blend to form a course pate.
Step 2. Wash your leafy greens and pat them dry ( Or use a salad spinner )
Step 3. Arrange leafy greens on a plate and drizzle with olive oil and lemon juice.
Step 3. Add a few big spoons of the pate on top of the salad greens.
Step 4. Season with salt and pepper as desired.

Any leftover seed pate can be stored in an airtight jar in the fridge. It should last for a week or so..

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