1/4 cup apple cider vinegar
1 tablespoon fresh lemon juice
3/4 – 1 cup filtered water
1/4 teaspoon gluten-free tamari soy sauce
1 teaspoon dijon mustard
2 teaspoons pure maple syrup
1 clove garlic, chopped
salt & pepper, to taste
3/4 cup raw sunflower seeds, soaked for 4 hours
Make the dressing:
Drain the soaked sunflower seeds, and add everything to a blender (preferably high-speed). Puree until silky smooth, taste, and adjust salt and pepper to taste (I used 1 teaspoon of pink salt). Store in an airtight container in the fridge for up to 1 week. Drizzle over salads, grain bowls, pizza, everything.
Build the salad:
I used chopped romain and micro greens for the salad base. I then topped the greens with a sliced beet that had been boiled and cooled, cannellini beans, diced avocado, and fresh herbs (chives and dill, they are amazing with this dressing!).
Thanks to Laura at The First Mess for the recipe.