If you don’t know by now, salads are one of my favorite dishes to make; something about the endless greens-veggie-protein-dressing combinations just gets me every time. I’m certainly down for a good salad (or two ;)) every day!!
Homemade and/or raw salad dressings are great to make because they can be quite nutritious and a much better substitute to many conventional salad dressings. Making your own dressing ensures that your end product only contains the ingredients you want, and know are good for you, in it. Many common dressings in the store contain either GMO oils like canola or soybean oil, sugar or corn syrup (also probably GMO), preservatives, tainted dairy products, artificial flavors and Monosodium Glutamate, as you can see in the pictures below.
Why ruin a good salad with dressings like these?
The sunflower seeds in this recipe do indeed give it a unique taste and if you’re not one for sunflower seeds, you may not like how this turns out as much. You are more than welcome to substitute any other kind of nuts or seeds if you prefer.
- ½ cup sunflower seeds, sprouted or soaked for at least 30 mins if possible
- ¼ cup filtered water
- 1 clove garlic
- ½ tsp basil
- ½ tsp thyme
- 2 tbsp lemon juice
- 1-2 tsp packed fresh dill
- 1 tbsp sun-dried tomato
- ¼ tsp. sea salt
- Place sunflower seeds in the food processor first and grind until grainy.
- Add remaining ingredients and blend until smooth. The dressing has a thick consistency overall.
You can store this dressing in the fridge for a good week. We put our in an old glass peanut butter jar! This one, to be exact 🙂