Give your salads a homemade finishing touch with this yummy and easy ranch-style dressing made from sunflower seeds. It is perfect for pouring over vegetables, for a crispy romaine salad or for a healthier version of that potato salad you make for family and friends. It takes only about 10 minutes to make, but just remember to soak the sunflower seeds in water the night before you'd like to try this recipe.
Depending on how much water you add to the mix, this dressing can be runny or heavy and thick. If you use less water, you get a perfect rich creamy dip for some crispy carrot or celery sticks. Made from local affordable ingredients including sunflower seeds, olive oil, lemon, garlic, herbs and yeast (avoid if you are vegan), this creamy salad dressing will make your family devour their veggies!
1. Gather the ingredients
- 1 cup of (organic unroasted) sunflower seeds
- 1/2 cup of filtered water
- ¼ cup of extra virgin olive oil
- ¼ cup of yeast
- Juice of half a lemon
- 1 garlic clove
- A pinch of salt and pepper
2. Wash the seeds
Wash the sunflower seeds in a colander to get rid of any dirt the seeds might have.
3. Activate the seeds
Put the seeds in a bowl and leave them to soak overnight or a few hours, to activate them and make them easier to process.
4. Drain the seeds and place in a jug
Drain the activated seeds using a colander and place in a plastic jug, add two cups of filtered water.
5. Process the seeds
Smash the seeds with a food processor or blender.
6. Chop the garlic
One chopped garlic clove will add a kick to your mix.
7. Add fresh herbs
Add some seasoning with (preferably fresh) herbs like thyme, chive, marjoram or coriander — and don’t worry about the fine chopping, the food processor will do the job.
8. Mix and taste along
Mix all together: the sunflower seeds, the water, olive oil, lemon juice, yeast (for a salty taste and thickness), herbs, salt and pepper. If you want a vegan dressing, avoid the yeast.
Season your greens with this lush and very tasty salad cream or use as a dip for some carrots, celery, endives or nachos!
Photos © Ana Lisa Alperovich for Inhabitots