In a space that feels like a stylish, homey living room, you’ll find the energetic chef expediting orders, sprinkling that last handful of nigella seeds, or greeting returning diners like family. Samir worked his way up through fine-dining ranks under chefs like Reem Assil, but always aspired to have a place to call his own. Beit Rima is indicative of how the next generation of chefs cooks unapologetically and authentically to their stories, and, in a city where the personal is political, Beit Rima deliciously weaves a multigenerational story with a captive, hungry audience.

It looks like Samir’s persistence has won his family over, as a second Beit Rima is in the works in Cole Valley, taking over—you guessed it—another now-retired Burgermeister. Like any local who loves to host, my favorites for a birthday or baby shower gathering include her fiery grilled jerk chicken thighs, and escovitch—pan-seared local trout topped with a confetti of hot and sweet peppers in a malt vinegar–based sauce. One last insider tip: Peaches Patties’ once-a-year jerk whole turkey is a welcome addition to any Friendsgiving table.

Where the neon lights dimmed on the Burgermeister on Church Street now shines Beit Rima. With his parents’ blessing, Chef Samir Mogannam reimagined this location of his family’s 20-year-old burger chain into a bustling spot—sweetly named after his mother, Rima—dishing up what he calls “Arab comfort food.” Eschewing the dilution inherent in the boundary-less umbrella term “Mediterranean,” Samir’s menu is a faithful homage to his Palestinian and Jordanian heritage.

My personal favorites include the meze sampler platter—the spicy-sweet muhammara, a red-pepper-and-walnut dip served with crunchy seasonal veggies and bright-pink pickles, is a standout—and the hummus ma’lehma (with spiced ground beef and pine nuts), which I usually pair with the creamy, tangy house-made labneh and a glass of minerally Palestinian white wine. Don’t miss the blistering-hot made-to-order pita with an ample dusting of za’atar, and hearty plates of perfectly charred yogurt-marinated chicken skewers atop Samir’s mother’s rice.

Drizzling cilantro sunflower seed dressing over a bowl of greens

More Creamy Dressing Recipes
Easy Green Goddess Dressing (Plant-Based!)
5-Minute Vegan Caesar Dressing
Easy Vegan Ranch Dressing (Oil-Free!)
5-Minute Smoky Chipotle Dressing
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Side view of a jar of cilantro sunflower seed dressing
Creamy Cilantro Sunflower Seed Dressing
Easy, creamy sunflower seed dressing with fresh lemon, garlic, and cilantro. Gluten-free, plant-based, and perfect for salads and bowls. Just 5 ingredients, 1 blender, and 10 minutes required!
AuthorMinimalist Baker
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Spoonful of creamy cilantro sunflower seed dressing over a jar
5 from 12 votes
PREP TIME
10 minutes
TOTAL TIME
10 minutes
Servings
4
(2-Tbsp servings)
CourseDressing, Sauce
CuisineGluten-Free, Oil-Free, Vegan
Freezer FriendlyNo
Does it keep?4-5 Days
Ingredients
US Customary – Metric
DRESSING
1/4 cup raw unsalted sunflower seeds
3 Tbsp lemon juice (~1 large lemon)
1/4 cup loosely packed fresh cilantro leaves (or sub another soft herb such as basil, parsley, or dill)
2 small cloves garlic (1 small clove = 4 g)
1/4 tsp sea salt
1/3 cup water
FOR SERVING optional
Mixed greens
Sliced veggies (cucumber, red bell pepper, radish, etc.)
Rinsed and drained black beans

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.

This cilantro sunflower seed dressing was created when we needed something quick & easy for a dinner side salad. It’s cashew-free, soy-free, plant-based, and now a go-to anytime we need something fast, flavorful, and nourishing. Just 5 simple ingredients, a blender, and 10 minutes required. Let us show you how it’s done!

Sunflower seeds, garlic, cilantro, salt, water, and lemon
Why Sunflower Seeds?
Sunflower seeds are the creamy base for this dressing. They’re a mild-flavored, nut-free alternative to cashews, and they’re packed with vitamin E, selenium, vitamins B5 & B6, folate, zinc, and more (source).

Sunflower seeds, garlic, cilantro, lemon juice, and salt in a blender
Other Ingredients
We add lemon to make this dressing bright and citrusy, cilantro for an herby element, garlic for zing, and salt to enhance all the flavors. Once you blend these ingredients up with water, you get a nourishing and flavorful dressing you’ll want to pour on everything!

Top down view of a blender of creamy cilantro dressing
We hope you LOVE this sunflower seed dressing! It’s:

Creamy
Garlicky
Fresh
Versatile
& Quick & easy!

Add it to fresh mixed greens for a simple side salad, or make it more filling by adding sliced veggies and black beans. It’s also great as a dip or for topping grain and veggie bowls. Make it a meal by serving alongside our Spicy Baked Fish Tacos (30 minutes!), Black Bean & Plantain Arepa Sandwiches, Quinoa & Vegetable Stuffed Portobello Mushrooms, Vegan Stuffed Poblano Peppers, or Mexican Green Chili Veggie Burgers.

But the key for best flavor? Using a fresh, ripe mango that is sweet and juicy. Our favorite varieties are champagne (also called Ataulfo or honey mango) and Tommy Atkins mangoes. We’ve had the most luck with buying mangoes that have started turning red or yellow but aren’t yet wrinkly. Then we let them ripen in a warm, shaded spot until deep golden yellow/red and fragrant.

When ready to make salsa, all that’s left to do is finely chop mango, red bell pepper, jalapeño, red onion, and cilantro. Then add a squeeze of lime juice and a little salt and pepper. Once stirred together, it’s ready to serve!

Wooden spoon in a big bowl of mango salsa
We hope you LOVE this mango salsa! It’s:

Tangy
Sweet
Spicy
Crunchy
& Full of flavor!

Enjoy as an appetizer, dip, side, or condiment!

What to Eat with Mango Salsa
It’s perfect for dipping your favorite chips or veggies or topping tacos (bean or fish), burrito bowls, and more!

It would also pair nicely with our Jamaican Jerk Grilled Eggplant (30 Minutes!), Roasted Plantain & Black Bean Vegan Bowl, 1-Pot Smoky Lentil Vegan Taco “Meat”, 1-Pan Mexican Shredded Chicken, and Smoky Tempeh Burrito Bowls.

More Mango Recipes
Creamy Vegan Mango Lassi
Vibrant Mango Salad with Peanut Dressing
Gingery Mango & Berry Smoothie
Chili Lime Mango Margaritas
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Spoonful and bowl of mango salsa surrounded by tortilla chips, cilantro, and lime wedges
Easy Mango Salsa
Flavorful, crunchy, 8-ingredient mango salsa! Perfect for dipping, bowls, tacos, and more. Just 20 minutes and 1 bowl required!
AuthorMinimalist Baker
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Bowl of our easy mango salsa recipe
4.6 from 5 votes
PREP TIME
20 minutes
TOTAL TIME
20 minutes
Servings
4
(~1/2-cup servings)
CourseAppetizer, Dip, Side
CuisineLatin-Inspired
Freezer FriendlyNo
Does it keep?3 Days
Ingredients
US Customary – Metric
3/4 cup finely chopped ripe mango* (1 large mango yields ~3/4 cup)
1 cup finely chopped red bell pepper (1 small pepper yields ~1 cup)
2 Tbsp finely chopped jalapeño (1 small jalapeño yields ~2 Tbsp)
2 Tbsp finely chopped red onion (or sub green onion for mellower onion flavor)
1/4 cup finely chopped cilantro
2-3 Tbsp lime juice
1/2 tsp sea salt
1/4 tsp black pepper
Instructions
In a small bowl, toss together all of the ingredients (mango, bell pepper, jalapeño, red onion, cilantro, lime juice, salt, and pepper). Taste and adjust flavors as needed, adding more salt for overall flavor, lime for acidity, jalapeño for heat, or mango for sweetness.
Serve with tortilla chips, in burrito bowls, on tacos, or just eat it straight with a spoon!
Best when fresh. Leftovers will keep in a sealed container in the refrigerator for up to 3 days. Not freezer friendly.
Notes
*Be sure to use a ripe fresh mango that is sweet and juicy. Our favorite varieties are champagne (also called Ataulfo or honey mango) and Tommy Atkins mangoes.
Nutrition information is a rough estimate calculated with the lesser amount of lime juice.

Easy Mango Salsa
Make use of fresh spring and summer produce with this vibrant mango salsa! Sweet mango blends perfectly with spicy jalapeño, zesty onion, and lime juice for a spicy-sweet flavor. Just 8 ingredients, 20 minutes, and 1 bowl required. Let us show you how it’s done!

Sliced mango, cilantro, bell pepper, lime, jalapeño, salt, pepper, and red onion
Origins of Salsa
Salsa is thought to have originated in Central America from the Incas, Aztecs, and Mayans. It dates as far back as the 1500s, when it was used as a condiment to add flavor and spice.

In the early 1900s, salsa’s popularity spread beyond Mexico and Central America, and it began to be commercially manufactured. Many variations exist, including salsa roja, verde, criolla, and more.

And though we’re not sure when or how mango and salsa got married, we’re all for it!

Bowl of chopped mango, bell pepper, jalapeño, cilantro, and red onion
How to Make Mango Salsa
Making mango salsa at home is SUPER easy!

Instructions
If you are serving with Crispy BBQ Chickpeas, prepare those first. While they bake in the oven, start on the salad!
In a large mixing bowl, add coconut aminos, lime juice, tahini, and salt and pepper and whisk until well combined and smooth. Taste and adjust, adding more salt and pepper to taste, lime juice for zing/acidity, or coconut aminos for sweetness/depth of flavor.
Add in chopped green beans, bell pepper, zucchini, radishes, corn, and pineapple. Stir gently to evenly coat salad ingredients with dressing. Place your salad in the refrigerator while you finish the Crispy BBQ Chickpeas.
Once the chickpeas are seasoned and cooled, add them to the salad. Enjoy the salad on its own or alongside other classic barbecue fare like vegan burgers and potato salad.
Best when fresh. If preparing in advance, store chickpeas and salad separately. Store salad in the refrigerator for up to 3 days and chickpeas in a sealed container at room temperature for up to 4-5 days.
Notes
*Nutrition information is a rough estimate calculated without optional ingredients.
*Prep time and ingredient count does not include optional Crispy BBQ Chickpeas.

Creamy Summer Salad (with Crispy BBQ Chickpeas)
The ultimate fresh, no-fuss summer chopped salad with crisp veggies and a zingy lime-tahini dressing. Topped with optional Crispy BBQ Chickpeas, it’s the ultimate summer side! Perfect for BBQs, picnics, and beyond.
AuthorMinimalist Baker
Bowl of our fresh summer salad with chickpeas
PREP TIME
25 minutes
TOTAL TIME
25 minutes
Servings
4
CourseSalad, Side
CuisineGluten-Free, Vegan
Freezer FriendlyNo
Does it keep?3 Days
Ingredients
CHICKPEAS optional
1 batch Crispy BBQ Chickpeas
DRESSING
3 Tbsp coconut aminos
1/2 cup lime juice
6 Tbsp tahini
1 pinch each sea salt and black pepper
SALAD
1 cup chopped green beans, cut into 1/2-inch pieces
1 cup chopped red bell pepper, cut into 1/2-inch pieces (or sub other bell pepper)
1 cup chopped zucchini, cut into 1/2-inch pieces (or sub cucumber)
1 cup chopped radishes, cut into 1/2-inch pieces
1 cup fresh corn kernels cut from the cob
1 cup chopped fresh pineapple, cut into 1/2-inch pieces (can try subbing other summer fruit, such as stone fruit or mango)

Bowl of tahini, lime juice, coconut aminos, salt, and pepper
The dressing lathers the veggies for maximum flavor in every bite.

Bowl of creamy summer salad
All that’s left is (optionally) topping with our Crispy BBQ Chickpeas for a smoky, spicy, and seriously addictive final touch.

Bowl of our creamy summer salad recipe with BBQ chickpeas on the side
We hope you LOVE this summer salad! It’s:

Tangy
Crispy
Limey
Savory
Easy
& SO Fresh!

It’s perfect for prepping ahead of time and enjoying throughout the week, taking to BBQs and picnics, enjoying over greens or grain bowls, using as a taco topper, and beyond!

More Creamy Salads
Creamy Vegan Broccoli Salad (Mayo-Free!)
Grilled Corn Salad with Vegan Chipotle Ranch Dressing (30 Minutes!)
Creamy Vegan Cucumber Salad (German-Inspired)
5-Minute Green Salad with No-Mix Tahini Dressing
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Creamy Summer Salad (with Crispy BBQ Chickpeas)
What started as a summer panzanella salad magically morphed into the most zingy, fresh, delicious, creamy summer salad on the block. We swapped bread croutons for super flavorful Crispy BBQ Chickpeas (optional but recommended), which add plenty of plant-based protein and fiber. And we skipped the greens and went straight for a rainbow of fresh chopped veggies and fresh pineapple for maximum flavor.

The dressing is shockingly simple and delicious: Just lime juice, tahini, coconut aminos, salt, and pepper. It’s magical! Zingy, savory, salty, and naturally sweet. Perfection! The marriage of these flavors is next level. Plus, just 25 minutes required. Let us show you how it’s done!

Salt, pepper, coconut aminos, and tahini around fresh zucchini, limes, radishes, bell pepper, corn, and pineapple
How to Make This Summer Salad
This salad is filled with fresh, crunchy, seasonal produce including corn, zucchini, red bell pepper, green beans, and radishes. Pineapple adds a naturally sweet, fruity element to take it to the next level!

Cutting board with fresh green beans, zucchini, red bell pepper, corn, radishes, and pineapple
The couldn’t-be-simpler dressing is made by whisking creamy tahini with lime juice for tanginess, coconut aminos for a salty-sweet element, and salt and pepper for added flavor.