I eat an enormous salad almost every day. Ever since I found out that whole food fats are needed for the body to absorb fat-soluble carotenoids from foods such as sweet potatoes, carrots, and leafy greens, this dressing has had a place of honor on my plate.
This salad dressing is rich and creamy, and takes just a few minutes to make. I used to make it with tahini, but I’ve found that toasting some sesame seeds and adding just a couple tablespoons gives a deeper sesame flavor. The combination of sesame seeds and sunflower seeds gives you a nice dose of arginine, too, which may help with fat burning.
I like to soak the sunflower seeds for about an hour before I mix up the dressing, but that’s not necessary if you have a high speed blender. If you plan ahead, you can also sprout the sesame seeds for an extra nutrient boost.
Serve this dressing on your favorite salad, on steamed veggies, or even on sweet potatoes! Yes, it will help you absorb all that great beta carotene.
I buy raw sesame seeds and toast them, about a cup at a time, in a dry frying pan on the stove top. Let them cool and store them in a jar so they’re available when you need them.
Makes 8 servings. Keeps well in the refrigerator for several days.
- 1 cup raw sunflower seeds
- 1 cup water
- 2 Tablespoons toasted sesame seeds
- 2 cloves garlic, peeled and roughly chopped
- 2 Tablespoons lemon or lime juice
- 1-2 Tablespoons soy sauce, tamari, or Bragg’s Aminos (to taste)
- 1-2 teaspoons apple cider vinegar (ACV)
- Mix the sunflower seeds and water in a blender jar. Allow to soak an hour or so if you have time.
- Add the sesame seeds, garlic, lemon or lime juice, soy sauce, and ACV to the blender.
- Mix on high speed until smooth and creamy, scraping down the sides when necessary. If the mixture is too thick, add 1/4 cup water at a time until the dressing has the consistency you like.
The dressing may thicken a bit when stored in the refrigerator. Add a little water or ACV and mix well to thin it.
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