- 3/4 cup olive oil
- 1/4 cup lemon juice
- 2 tablespoons Nama Shoyu (if you’re gluten free, you can use tamari instead)
- 1 cup water
- 1/2 cup soaked sunflower seeds (presoaked for 2 hours)
- 1 cup hemp seeds
- 1 teaspoon garlic
- 1 tablespoon chopped jalapeno pepper
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon dried dill
Blend the above ingredients well in a blender. Then add….
- 1/2 cup fresh parsley
- 1/2 cup fresh cilantro
Blend until well incorporated into the dressing. Pour over mixed greens or use as a dip for chopped veggies.
