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Introduction
Ranch dressing has long been a beloved American classic, but its origins can be traced back to the early 20th century in California. Steve Henson, a plumbing contractor and ranch owner, is credited with creating the original buttermilk-based dressing to serve to his guests. However, our version takes a healthier turn by swapping the traditional ingredients for nutrient-dense sunflower seeds and Greek yogurt, making it a guilt-free indulgence. Embrace the vibrant hues and nutty undertones of this dressing, a celebration of wholesome flavors that will transport you to the sun-drenched fields where the sunflowers bloom.
Ingredients
• 1/2 cup (70g) raw, unsalted sunflower seeds
• 1/2 cup (120g) plain Greek yogurt
• 2 tablespoons (30ml) fresh lemon juice
• 1 garlic clove, minced
• 1/4 cup (60ml) extra virgin olive oil
• 2 tablespoons (8g) chopped fresh parsley
• 1 tablespoon (4g) chopped fresh dill
• 1/2 teaspoon (3g) sea salt
• 1/4 teaspoon freshly ground black pepper
Step 1:
Add the sunflower seeds to a food processor or blender and pulse a few times to break them down into smaller pieces, but not too finely ground.
Step 2:
Add the Greek yogurt, lemon juice, minced garlic, olive oil, chopped parsley, chopped dill, sea salt, and black pepper to the food processor or blender.
Step 3:
Process or blend the ingredients until well combined and the dressing reaches a smooth, creamy consistency, scraping down the sides as needed.
Step 4:
Taste the dressing and adjust seasoning with more salt, pepper, or lemon juice if desired.
Step 5:
Transfer the sunflower seed dressing to an airtight container and refrigerate until ready to use.
Q: Can I use other types of seeds or nuts?
A: Yes, you can experiment with different types of seeds or nuts, such as pumpkin seeds, almonds, or walnuts. The flavor and texture will be slightly different, but it can be a tasty variation.
Q: How long does the dressing last in the fridge?
A: The sunflower seed dressing will keep in the refrigerator for up to 5 days. Make sure to store it in an airtight container and stir or shake before serving.
Q: Can I use regular yogurt instead of Greek yogurt?
A: Regular yogurt will work, but it may result in a thinner consistency. Greek yogurt provides a richer, creamier texture due to its higher protein content and lower moisture.
• For a thicker consistency, use less yogurt or add more sunflower seeds.
• Substitute plain, unsweetened vegan yogurt for a dairy-free option.
• For a nuttier flavor, lightly toast the sunflower seeds before blending.
• Fresh herbs can be substituted with 1 teaspoon of dried herbs.
• This dressing is gluten-free, vegetarian, and can be made vegan by using vegan yogurt.
Drizzle the sunflower seed dressing over fresh salads, grilled vegetables, or use it as a dip for raw vegetables or pita chips.
The sunflower seed dressing will keep in the refrigerator for up to 5 days. Stir or shake before serving.
This dressing comes together quickly, so you can easily prepare it while the main dish is cooking or just before serving.
- For a smoother texture, blend the sunflower seeds until they are finely ground before adding the other ingredients.
- If the dressing is too thick, thin it out with a little water or additional lemon juice.
- Taste and adjust seasoning as needed, as the flavors will become more pronounced after refrigeration.
For a nutty twist, substitute tahini or almond butter for the sunflower seeds. For added creaminess, blend in a ripe avocado.
This dressing pairs well with fresh green salads, grilled vegetables, falafel, or as a dip for pita or vegetable crudités. It also complements Mediterranean or Middle Eastern dishes.
This dressing can be enjoyed year-round, but the fresh herbs make it particularly suitable for spring and summer.
This recipe contains dairy (from the Greek yogurt) and may contain tree nuts or peanuts (depending on the type of oil used). It is suitable for those with gluten and soy allergies.
