Happy Friday 13th! Good things always happen to me on Friday 13th, so I’m pretty excited to see what flourishes today!
There are a couple of requirements that a salad needs to have in order for me to want to eat it:
- a good [homemade] salad dressing.
- lots of spices and flavor.
- a vast array of different veggies.
- chewy toppings.
- starchy toppings.
- lotsa toppings.
But really though, it all comes down to the toppings.
No toppings? No go.
Some of my favorite toppings as of late have been crackers, bison, smashed/shelled flax seed, avocado, roasted veggies, basil leaves, and flax oil.
I really believe that the best approach to eating clean and staying healthy is loving what you eat. A pile of iceberg + Italian dressing just doesn’t do it for me. I need pizzaz!
And this salad didn’t disappoint.
Sunflower Cream Salad with Sweet Taters + Dill Chicks
Vegan, Gluten free, Dairy free, Refined sugar free, Yeast free, Corn free
Sunflower seed, dill, and lemon dressing poured over dill chickpeas, baked yams and fresh veggies.
Sunflower cream dressing
- 2/3 cup sunflower seeds
- 1/3 cup grapefruit juice *see note
- 1/3 cup lemon juice
- 1/2 cup filtered water
- 1/4 cup flax seed oil
- 3 cloves garlic, sauteed
- 2 tsp dried dill
- 1/4 tsp Himalayan rock salt
- 1/8 tsp white powdered stevia
- 2 yams, diced – do not peel!
- 1 tbsp extra virgin coconut oil, melted
- 1/2 tsp dried thyme leaves
- 1/4 tsp herbamare
- 2 cups chickpeas, drained and rinsed
- 2 tbsp lemon juice
- 1 tsp dried dill
- 1/4 tsp herbamare
Feel free to use any thing here – celery, peppers, whatever you have on hand.
- 8 cups lettuce – I used mixed greens
- 4 carrots, chopped
- 1 English cucumber, chopped
To make the salad dressing: place sunflower seeds in food processor and blend until smooth. It should take about 4-5 minutes and should be the consistency of nut butter. Alternatively, you can use 1/2 cup sunflower seed butter! Once it’s a butter like consistency, add the remaining ingredients and pulse until combined. Set aside.
To make the sweet taters + dill chicks: preheat oven to 375F and line a cookie sheet with parchment paper. Place a foil wall down the middle of the cookie sheet. In 2 separate bowls, mix the ingredients for the sweet taters and dill chicks. Place each mixture on either side of the cookie sheet and cook in preheated oven for 35-40 minutes, or until yams are soft. Allow to cool for 30 minutes before using for your salad.
Putting it all together: Fill a big bowl, or a bunch of little bowls with your desired veg. Top with dill chicks + sweet taters, followed by a generous helping of dressing.
Makes 4 entree sized salads + ~2 cups of dressing.
note: I just squeezed the juice from a fresh grapefruit.
I made the mistake of mixing in the flax oil a bit too early and was then worried about the food processor heating it up too much before everything was done. So, my dressing was still a bit chunky. It was really good like this too! Kind of reminded me of Parmesan cheese!
Why shouldn’t we heat flax oil? Flax is a very unstable oil. When it’s heated or left in the light, it turns rancid [same process as with roasted nuts]. The cooler you can keep it, the less damage to the fats. That’s why you always want to make sure that the flax oil you’re buying is in a refrigerator and a dark container.
Are you a fan of flax oil?
What are your salad requirements?
Most importantly: what are your plans for the weekend?
I need to figure out what color we’re painting the bedroom + bathroom next weekend. It’s such a hard decision. Other than that, we plan to clean out the garage, hang out outside, and make some ice cream.