Hot Pink Dressing

Hot Pink Dressing

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.

Ingredients

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  • Hot Pink Dressing
  • 1/2 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!
Read the whole recipe on Good and Easy Gluten-Free