This salad dressing really adds a fresh and wonderful flavour to a bountiful plate of garden fresh veggies. It could also be used as a condiment for a tray of roasted veg or a dip to go with crudités.
3/4 cup almond milk
1/2 cup sunflower seeds
Juice of 1 lemon
2 green onions, chopped and whites removed
1 tsp garlic infused olive oil
1 tbsp dill
A handful of fresh coriander (2-3 tbsp)
1/2 tsp paprika
3/4 tsp salt
1/4 tsp black pepper
1.5 tsp dijon mustard
- Add all ingredients to a high speed blender and blend until smooth and creamy. I like to leave mine going for a whole minute to really make sure that there are no bits.
- If it’s too thick for your liking you can add a little water. Keep in mind that the thick dressing will thin out as you mix your salad.
*Makes around 1.5 cups of dressing.
