Creamy Orange Sunflower Dressing
A creamy, garlicky orange sunflower dressing that’s perfect for salads, steamed veggies, quinoa, or rice!
Equipment
- Grate
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
- 2 cloves garlic grated
Instructions
- Place the cumin, celery, and caraway seeds in a small saucepan.
- Toast over medium heat for 1 minute until fragrant.
- Transfer the toasted seeds to a blender.
- Add orange juice, olive oil, apple cider vinegar, Dijon mustard, sunflower seeds, parsley, sea salt, black pepper, and grated garlic to the blender.
- Blend on high until smooth and creamy.
- Serve chilled.
- Store any leftovers in the refrigerator.
Notes / Tips / Wine Advice:
Wine advice:
Pairs wonderfully with a light Rosé or a refreshing Sauvignon Blanc.Nutritional Information
Calories: 90 kcal | Carbohydrates: 5 g | Protein: 2 g | Fat: 7 g | Sugar: 2 g | Salt: 0.5 g
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