3 large carrots, peeled & chopped
1 red bell pepper, chopped
4 stalks of celery, chopped
1 crown broccoli, chopped
1/4 cup raw sunflower seeds, toasted
Wash and chop your veggies. In a small skillet, add a drizzle of Grape Seed oil and your sunflower seeds, stirring them around to coat them in the oil. Add a shake of sea salt and stir once more cooking over medium heat until they are browned and toasted. Add them to your veggie chop right before so they don't get soggy. Drizzle on the dressing and serve!