Creamy, garlicky, and versatile, this orange sunflower dressing is perfect for salads, steamed veggies, or grain bowls!
Orange Sunflower Dressing
Creamy, garlicky, and versatile, this orange sunflower dressing is perfect for salads, steamed veggies, or grain bowls!
Equipment
- blender
- Small saucepan
Ingredients
- ½ teaspoon cumin seeds
- ½ teaspoon celery seeds
- ½ teaspoon caraway seeds
- ¾ cup 180 ml fresh orange juice
- 2 tablespoons 30 ml extra-virgin olive oil
- ¼ cup 60 ml apple cider vinegar
- 1 teaspoon Dijon mustard
- ¼ cup plus 2 tablespoons 48 g roasted, salted sunflower seeds
- ¼ cup 15 g chopped fresh curly parsley
- 1 teaspoon coarse sea salt
- ½ teaspoon ground black pepper to taste
- 2 cloves garlic grated
Instructions
- Heat the cumin, celery, and caraway seeds in a small saucepan over medium heat for 1 minute, until toasted and fragrant.
- Transfer the toasted seeds to a blender.
- Add the orange juice, olive oil, apple cider vinegar, Dijon mustard, sunflower seeds, parsley, sea salt, black pepper, and garlic to the blender.
- Blend until smooth.
- Serve chilled.
- Store in the fridge in an airtight container.
Notes & Wine Advice
Serving Tip:
Drizzle this dressing over steamed broccoli, quinoa, or rice, or use it as a dip for fresh vegetables.Wine Advice:
Pair with a fruity Sauvignon Blanc or a sparkling Prosecco to complement the citrus notes.Nutrition values
Calories: 60 kcal | Carbohydrates: 3 g | Protein: 1.5 g | Fat: 5 g | Sugar: 2 g