Instructions
A small blender works best for making this recipe as written. If using a large, upright blender, triple the batch. If you have a powerful blender, there’s no need to soak the sunflower seeds and you can proceed to the next step. If you do not have a powerful blender, soak sunflower seeds in hot water for at least 30 minutes, then drain.
To a small blender, add all ingredients (sunflower seeds, lemon juice, cilantro, garlic, salt, and water). Blend on high until creamy and smooth.
Taste and adjust as needed, adding more lemon juice for acidity, garlic for zing, fresh cilantro for herby flavor, sea salt to taste, or water to thin (keeping in mind it will dilute the flavor and the dressing will thicken once in the refrigerator).
We like serving on a simple side salad of mixed greens and sliced veggies. Black beans can be added for protein and fiber. Or serve over grain and veggie bowls!
Leftover dressing will keep in a sealed container in the refrigerator for up to 4-5 days. Not freezer friendly.
Video
Notes
*Recipe as written makes ~1/2 cup (120 ml) dressing.
*Prep time does not include soaking sunflower seeds (which is optional).
*Nutrition information is a rough estimate calculated without optional ingredients.
