Sunflower Cream Salad with Sweet Taters + Dill Chicks
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Recipe type: Vegan, Gluten free, Dairy free, Refined sugar free, Yeast free, Corn free
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Cook time: 
Total time: 
Serves: 4 entree sized salads + ~2 cups of dressing
 
Sunflower seed, dill, and lemon dressing poured over dill chickpeas, baked yams and fresh veggies.
Ingredients
Sunflower cream dressing
  • ⅔ cup sunflower seeds
  • ⅓ cup grapefruit juice *see note
  • ⅓ cup lemon juice
  • ½ cup filtered water
  • ¼ cup flax seed oil
  • 3 cloves garlic, sauteed
  • 2 teaspoon dried dill
  • ¼ teaspoon himalayan rock salt
  • ⅛ teaspoon white powdered stevia
Sweet taters
  • 2 yams, diced – do not peel!
  • 1 tablespoon extra virgin coconut oil, melted
  • ½ teaspoon dried thyme leaves
  • ¼ teaspoon herbamare
Dill chicks
  • 2 cups chickpeas, drained and rinsed
  • 2 tablespoon lemon juice
  • 1 teaspoon dried dill
  • ¼ teaspoon herbamare
Salad
  • Feel free to use any thing here – celery, peppers, whatever you have on hand.
  • 8 cups lettuce – I used mixed greens
  • 4 carrots, chopped
  • 1 English cucumber, chopped
Instructions
  1. To make the salad dressing: place sunflower seeds in food processor and blend until smooth. It should take about 4-5 minutes and should be the consistency of nut butter. Alternatively, you can use ½ cup sunflower seed butter! Once it’s a butter like consistency, add the remaining ingredients and pulse until combined. Set aside.
  2. To make the sweet taters + dill chicks: preheat oven to 375F and line a cookie sheet with parchment paper. Place a foil wall down the middle of the cookie sheet. In 2 separate bowls, mix the ingredients for the sweet taters and dill chicks. Place each mixture on either side of the cookie sheet and cook in preheated oven for 35-40 minutes, or until yams are soft. Allow to cool for 30 minutes before using for your salad.
  3. Putting it all together: Fill a big bowl, or a bunch of little bowls with your desired veg. Top with dill chicks + sweet taters, followed by a generous helping of dressing.
Notes
I just squeezed the juice from a fresh grapefruit.
Recipe by Healthful Pursuit at https://www.healthfulpursuit.com/2011/05/sunflower-cream-salad-with-sweet-taters-dill-chicks/