Crust:
1 1/2 cup sunflower seeds, soaked for 1h
3/4 cup pumpkin seeds, soaked for 1h
1/2 cup sun dried tomatoes, soaked for 1h
1 Tbsp olive oil
1/2 cup coconut oil, softened
1/2 cup flax, ground
1 Tbsp chia seeds
4 Tbsp lemon juice
1/2 tsp black pepper
Filling:
2 avocados, ripe but not overripe
5 medium wild garlic stalks (both the white part and the leaves)
8 Tbsp lemon juice
1/2 cup coconut oil
1/3 cup cucumber, cubed
1/4 tsp black pepper
1 Tbsp olive oil
1 Tbsp chopped parsley (aprox. 15 leaves)
1 Tbsp chopped basil (aprox. 10 large leaves)