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