I like mixing sweet and savory. The original recipe called for mayonnaise, but I love the tang of good mustard! Also, soaking the sunflower seeds is optional, but makes them more digestible and their nutrients more accessible — feel free to use other seeds or nuts, too.

• 1 green apple, chopped
• 3 celery stalks, split lengthwise and chopped
• 5 scallions, chopped
• 1/2 cup sunflower seeds, soaked 2-12 hours and rinsed
• 1/2 cup dried cranberries or raisins
• 1-2 tablespoons stoneground mustard

Combine all ingredients in a bowl with enough mustard to bind everything together.

1/4 cup rice vinegar 3 tablespoons soy sauce 1 tablespoon sesame oil 1 teaspoon freshly ground black pepper 1/4 teaspoon five-spice powder (I used a mix of cinnamon, cloves, and fennel instead)

Combine dressing ingredients in a small jar, and shake vigorously. Pour 2 tablespoons over the salad, toss, and serve on its own or on top of sandwiches or salads.

(Adapted from The Awesome Summer Journal.)