This raw, vegan, and gluten-free Dill Sunflower Dressing is the perfect summer dressing (and it can be used as delicious dip as well!).
The main ingredient is, you guessed it, sunflower seeds. Sunflower seeds are amazing because, like cashews, they create a super creamy consistency when blended. It’s a healthier way to get that creamy dressing fix instead of using dairy or oil.
Besides the delicious flavor and creamy consistency of using sunflower seeds in dips and dressings, I love using them because it's a great way to get in a plethora of vitamins and minerals. Sunflower seeds are packed with B-complex vitamins, which are essential for a healthy functioning brain and nervous system. Research has linked B-complex vitamins to helping with cognitive functioning from age-related disorders to anxiety and depression.
Sunflower seeds are also loaded with protein and are an excellent source of minerals such as phosphorus, magnesium, iron, calcium, and potassium, as well as trace minerals including zinc, manganese, copper, chromium and carotene.
Because sunflower seeds are high in monounsaturated and polyunsaturated fatty acids (the "good" fats), they help the body absorb the fat-soluble vitamins in both the sunflower seeds themselves and whatever else you're eating with it, for example, the greens and veggies in the salad.
Best part of it all is that it’s SUPER easy to make, as long as you have a blender or food processor.
So pick your dill and favorite greens from the garden and let’s get started!
1 1/4 cup shelled sunflower seeds
1 cup water (doesn’t include the soaking water)
2 tablespoons lemon juice (about 1 large lemon)
1 packed tablespoon fresh dill
2 large garlic cloves
1/2 teaspoon salt
1/4 tsp black pepper
Soak the seeds overnight or for 30 mins in hot water.
Prep the dill - discard stems and only use the strands.
Blend all ingredients except the dill until smooth.
Once smooth, add the dill and pulse for a few more seconds.
Pour into a reused dressing bottle or jar, and set in the fridge and serve chilled.