Carrot and Sunflower Seed Salad
Prep time
Cook time
Total time
A simple, fresh and gratifying salad with some crunch. Shredded carrots, roasted sunflower seeds and lemon juice: everyday ingredients, but unique when combined.

Adapted from Breakfast, Lunch, Tea: The Many Little Meals of Rose Bakery
Recipe type: Salad
Serves: 6
  • 1 cup raw sunflower seeds
  • 1 teaspoon plus pinch of salt
  • 8 medium carrots, grated
  • ½ cup of scallions, chopped
  • ½ cup fresh squeezed lemon juice
  • ½ teaspoon ground black pepper
  • 1 tablespoon honey
  • 2 tablespoons olive oil
  1. Preheat the oven to 350 degrees F.
  2. Season the seeds with pinch of salt and spread evenly on a baking tray.
  3. Bake seeds for approximately 15 minutes until they are lightly toasted, turning every 5 minutes and set aside to cool.
  4. Make the dressing: whisk together lemon juice, teaspoon of salt, pepper, honey and olive oil in a small bowl.
  5. Place carrots and scallions in a large mixing bowl, pour on dressing and mix well.
  6. Add cooled seeds and and lightly mix again.
Recipe by Our Four Forks at