2 large carrots, peeled and finely diced
5 celery stalks, finely diced
1/4 cup cilantro, minced
1/2 cup toasted sunflower seeds
1/3 cup SunButter Sauce (recipe below)
Himalayan sea salt and black pepper, to taste
1/4 cup No-Sugar-Added SunButter
1 TBPS apple cider vinegar
1 tsp maple syrup
1 tsp tamari lite (read labels to ensure gluten-free)
- Rinse the outside of each endive. Trim the stem off each endive with a knife. The outer leaves will naturally loosen and fall off. Continue cutting the steam to loosen more leaves, discarding the woody core. Continue for each endive until you have a collection of leaves. Rinse the leaves once more and pat dry with a towel.
- Prepare the SunButter Sauce by adding all ingredients to a high speed blender and process until smooth and creamy. Alternatively, you can whisk in a large bowl to combine, but a blender does a better job for the creamiest consistency. Add 1-2 TBSP of filtered water as needed to reach your desired consistency.
- Dice the carrots, celery, and cilantro and add to a large bowl with the sunflower seeds and cilantro. Toss lightly with the SunButter sauce. Season with Himalayan sea salt and black pepper to taste.
- Spread endive leaves facing up on a plate. Spoon the filling into endives leaves in heaping 1 TBSP spoonfuls. Garnish with optional leftover SunButter sauce and chopped cilantro.
- Store leftovers in the fridge for 2-3 days, though best when fresh. SunButter sauce keeps in the fridge for up to one week.