One thing I love about this dressing (besides the vibrant color and zippy flavor) is that it features some raw veggies. What better way to top a salad than with more raw veggies?!
This dressing is quick to whip up in your heavy-duty blender and keeps well in the refrigerator. Because the ingredients are available all year-round, you can enjoy it during the heat of summer as well as the cool of winter.
Hot Pink Dressing1/2 cup raw sunflower seeds*
juice of 2 lemons (or about 1/3 cup lemon juice)
1/2 red or sweet onion
1 medium beet, peeled and cut into chunks
1 medium carrot, peeled and cut into chunks
2/3 cup water
2-3 cloves garlic
1 Tbsp. prepared mustard
1 tsp. sea salt
1/3 cup olive oil
opt: 1 Tbsp. fresh ginger (about 1/2 inch)
opt: 1 avocado
Soak sunflower seeds in water for at least an hour or two (preferably overnight). Drain and add with the rest of the ingredients to a blender. Process until smooth. Serve over salad or as a dip.
* you can substitute pumpkin seeds if you’d like
For more great veggie-rich raw food recipes, check out this book packed full of gluten-free vegetarian recipes- easy, tasty and bursting with nutrition!
If you’re looking for simple, affordable whole food recipes (that also happen to be gluten free!) then you’ve come to the right place. I’ve been creating tasty wholesome plant-based recipes that avoid common allergens for over 16 years. All my books and recipes are gluten-free, dairy-free, egg-free, soy-free and yeast-free. Only the good stuff here!