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

1. 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.
2. 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.