Seed-Based Salad Dressing

One of our favorite plant-based cookbooks authors, Meredith Baird-Figone has been cooking up a storm on Instagram. In her IGTV series, the Quarantine Kitchen, we’ve been learning to use simple fresh veggies and pantry staples to whip up recipes so good we can hardly believe it.

As a long-time proponent of the raw food diet, we knew Meredith had some great recipes for healthy, plant-based sauces and dressings up her sleeve. We asked her to share an IGTV with us and her shaved veggie salad with seed-based dressing did not disappoint. Watch it here!

You’re going to want to bookmark this one — this is the kind of dressing recipe that’ll makes just about anything you’ve got in the kitchen taste like a million bucks.

To make easy work of the thinly sliced veggies in the salad, use a peeler like this one. Once you get the hang of quickly shaving veggies in this way, they are a quick way to improve quick salads and bowls of every kind.

This dressing is good with virtually anything. You can add some dulse or nori to give it a caesar dressing flavor as well.


Salad //
Shave or thinly slice as many vegetables as you want. Zucchini, radishes, carrots, beets, celery are all great options. Toss with a little lemon juice, and as many herbs as you’d like.

Dressing //
1 cup pumpkin seeds, sunflower, hemp or sesame seeds soaked (overnight if possible, but optional)
1 cup water
4 tablespoons lemon juice
1 tablespoon nutritional yeast
2 cloves garlic
1 teaspoon sea salt
Pepper to taste
1 teaspoon cumin seeds (optional)
1 teaspoon mustard seeds (optional)

Blend all ingredients until smooth.

Yields 1 1/2 cups dressing.

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