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.
- ⅔ cup sunflower seeds
- ⅓ cup grapefruit juice *see note
- ⅓ cup lemon juice
- ½ cup filtered water
- ¼ cup flax seed oil
- 3 cloves garlic, sauteed
- 2 teaspoon dried dill
- ¼ teaspoon himalayan rock salt
- ⅛ teaspoon white powdered stevia
- 2 yams, diced – do not peel!
- 1 tablespoon extra virgin coconut oil, melted
- ½ teaspoon dried thyme leaves
- ¼ teaspoon herbamare
- 2 cups chickpeas, drained and rinsed
- 2 tablespoon lemon juice
- 1 teaspoon dried dill
- ¼ teaspoon 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 ½ 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.
View Nutritional Information (once on page scroll down)
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.