Easy Sunflower Seed Salad Dressing With Salad Vegan Vegetarian Recipe

Sunflower seeds are so versatile and are a great alternative if you have cashew nut allergies or don’t like cashew nuts.

I made this sunflower seed salad dressing as an experiment to see how it turns out and I got the inspiration from the sunflower seed pesto I had made earlier here.

I thought if I could make sunflower seed pesto, then it should be a no brainer to use the sunflower seeds to create a yummy sunflower seed salad dressing as well.

I replaced the spinach with coriander/cilantro for a fresh feel and combined it with lemon for that zingy kick.

This sunflower seed salad dressing tasted really delicious and fresh, it almost reminded me of mint chutney. Best thing is it’s perfect for vegans and vegetarians alike.

It barely took me 5-8 minutes to whip up this sunflower seed salad dressing. Please note you do need to soak the sunflower seeds the night before for best results.

 

 

Ingredients:

 

2 tbsp sunflower seeds

2 tsp lemon juice

1 medium garlic clove

5 sprigs of coriander leaves

Salt and Black Pepper to taste

Water as required (I used about 3/4 cup)

 

Method:

 

Soak the sunflower seeds the night before so that they have a nice creamy texture when you blend them for the salad dressing.

Pour away the sunflower seeds water and add the sunflower seeds to your blender.

Add the lemon juice, garlic, coriander leaves, salt, black pepper, water to the blender and blend until fine.

The amount of water you add depends on how thick you want the sunflower seed salad dressing. Mine was relatively easy to pour so add a little less water if you want it thick.

Prepare your salad. I used spinach, red and yellow pepper and carrots. You can also add cucumber, tomatoes, avocado or anything else you like.

Pour the sunflower seed salad dressing over your salad and enjoy!