Sunflower Cream Salad with Sweet Taters + Dill Chicks

May 14, 2011 by Leanne Vogel August 23, 2017

Sunflower seed, dill, and lemon dressing poured over dill chickpeas, baked yams and fresh veggies.

Ingredients

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 teaspoon dried dill
• 1/4 teaspoon Himalayan rock salt
• 1/8 teaspoon white powdered stevia

Sweet taters

• 2 sweet potatoes, diced – do not peel!
• 1 tablespoon extra virgin coconut oil, melted
• 1/2 teaspoon dried thyme leaves
• 1/4 teaspoon herbamare

Dill chicks

• 2 cups chickpeas, drained and rinsed
• 2 tablespoon lemon juice
• 1 teaspoon dried dill
• 1/4 teaspoon herbamare

Salad (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

Instructions

1. 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.
2. 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.
3. 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.

Notes

I just squeezed the juice from a fresh grapefruit.

Nutrition Information Per Serving