My garden is overflowing with arugula. Unfortunately becuase of the hurricane last year the lettuce is not doing as well. The water from the bay flooded the garden leaving it quite salty. We added gypsum and compost but the lettuce is still not happy. The good news is the farmers markets and even the supermarkets are full of local salad greens. To make your salad more of a meal try this sunflower seed dressing. It has good fats and good protein from the sunflower seeds. There are 10 gr of protein in this recipe and no oil. Sunflower seesds are very low in Cholesterol and Sodium. It is also a good source of Thiamin, Vitamin B6, Magnesium, Phosphorus, Copper, Manganese and Selenium, and a very good source of Vitamin E (Alpha Tocopherol). I like making dressings with seeds instead of oil, this way you get protein along with the good fat.
Herb Garlic Sunflower Seed Dressing
Gluten Free, Dairy Free, Vegan, Paleo
2-4 servings
1/2 cup raw hulled sunflower seeds
1/2- 1 cup water
3 Tb fresh lemon juice
2 Tb apple cider vinegar
1 Tb regular or wheat free tamari or nama shoyu if you like raw
¼ cup chopped fresh parsley
1 tsp thyme
½ tsp dried oregano
½-1 tsp chopped garlic (depending on how much you like garlic)
¼ tsp Celitc sea salt
Pinch of stevia (optional)
- You can soak the sunflower seed for 4 hours which makes them easier to digest but if you are short on time you can make the dressing without soaking them. If you soak them drain and rinse before blending.
- Put all ingredients in a blender starting with 1/2 cup of water, blend till creamy and smooth.
- Add water to desired consistency
- This will hold in the refrigerator for a week in a closed glass jar. I usually make a double batch to keep on hand.
