I am unsure why you would make a salad and cover it in oil. It seems very counter productive to the salad game and it is absolutely unnecessary. I’ll admit though, I am not a fan of oils in general, so if they are your jam, then you do you.
However, if you want a fresh dressing that is a little lighter, then you have come to the right place.
This salad dressing might be oil free, but it is flavour full.
Nuts have their own natural oils that are released in the blending process and for this recipe I have used sunflower seeds. They are just what I happened to have on hand. You can use whichever nut or seed takes your fancy, or whatever you have staring at you from the cupboard, as I did.
Sunflower seeds (option to toast) – 1/2 Cup
Apple Cider Vinegar – 1 Tbs
Garlic – 3 cloves
Water – 1/2 Cup
Tamari – 1 Tbs
Chilli – to taste.
There is the option to toast your seeds first, if they are of the toasting variety. Sunflower seeds are especially delicious after a few minutes stirred in a fry pan, over medium heat. Make sure to keep an eye on them, as they will look like they are not doing much at first and then BAM, burnt.
Next, you simply add to the blender.
It really is as simple. As. That.
When your sauce and dressing game is strong, your salad game levels up and you WILL want to make friends with salad. Every damn day.
Sunflower based dressings are good but are still runner up in my book. My numero uno will always be a tahini dressing so if that is your jam, I highly recommend checking my favourite recipe!