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Sunflower Cream Salad with Sweet Taters + Dill Chicks

by August 23, 2017

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

Eating Style:

Dairy-free, Egg-free, Gluten-free, Grain-free, Nut-free, Refined Sugar-free, Soy-free, Sugar-free, Vegan, Vegetarian

Prep Time:

Serves:

4

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

Calories:

401

Calories from Fat:

115.2

Total Fat:

12.8 g

Saturated Fat:

4.5 g

Sodium:

523 mg

Carbs:

59.8 g

Dietary Fiber:

16.8 g

Net Carbs:

43 g

Sugars:

10.4 g

Protein:

13.4 g

HI! I’M LEANNE

Nutrition educator + keto enthusiast. I want to live in a world where every woman loves her body, nourishing fats are enjoyed at every meal, and the word “restriction” isn’t in the dictionary.

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