Hey everyone! I’m so excited to share something Mike and I have absolutely fallen in love with. You know how much I adore salad – I could honestly eat it every single day! Now, bottled salad dressings aren’t really a ‘thing’ here in Portugal. I think it’s because the traditional Portuguese salad is usually just lettuce (Alface), sliced tomato (tomate), and onion (cebola). Super simple, and well, let’s just whisper it… a little bit bland sometimes. But thankfully, I’ve managed to find some much more exciting salad ingredients and, if I do say so myself, master some seriously delicious salad dressings!
Since we try to keep our dairy intake low, I’m always on the hunt for ingredient combos that bring big flavor and great texture. This dressing? Oh my goodness, it was ridiculously easy to whip up and delivers such a fantastic punch of flavor. It actually came about because I *had* to use up some of the dill we’ve been growing like crazy in our New AUK machine. (Seriously, the herbs are going wild, except for those stubborn chives – boo!) I needed to get creative so none of that precious greenery went to waste.
While this star was originally born to dress our salads, I’ve since discovered it’s amazing as a dip for crackers and even for dunking potatoes. Don’t be shy, get a little wild and crazy with it – I promise, it’s totally worth it!
Hemp Sunflower Seed Dairy Free Ranch Dressing
Equipment
- 1 High Speed Blender
Ingredients
- 1 Cup Plant Based Milk I used Almond
- 3 Pittted Dates
- 4 Tbsp Hemp Seeds
- 2 Tbsp Sunflower Seeds
- 1/4 Cup Fresh Dill OR 2 Tsp Dried Dill
- 1 Tsp Garlic Powder
- 1.5 Tsp Onion Powder
- 4 Tbsp White Wine Vinegar
- 3.5 Tbsp Gluten Free Rolled Oats
- Black Pepper to taste
Instructions
- Place herbs, sunflower seeds and hemp seeds into your blender and blend on high for 30 seconds
- Add the rest of the ingredients and blend till you have reached a smooth consistency. If the dressing is too thick, you can add a little bit more of your plant-based milk, but do keep in mind it will thicken up a little in the refrigerator
- Store in a small container and keep in the refrigerator. I would use the dressing up within 4 days to ensure the best taste and flavor
