Creamy Dill Dressing For Any Salad!

As you may already know I am a big fan of cleaning out the fridge. When I am looking to create an easy lunch or dinner, it most often turns into a mix of back of the shelf veg, a protein and a deliciously creamy dressing- because let’s be real the dressing really does make the salad!

I always keep sunflower seeds stocked in my pantry to soak for a dressing base, but In this case I had a few tbsp’s of full fat sour cream that needed to be worked into a recipe. I also found a half a bunch of dying dill that I knew would complement a bunch of veg and almost reflected that creamy dill dressing we grew up on as kids!

1/2 bunch chopped dill- all of it

41/2 cup of sour cream (could also sub dairy free or soaked nuts and seeds)

1-2 cloves of garlic (i like to use Red Russian which gives a serious kick)

Nutritional Yeast

Salt + Pep

1 tsp mustard

Blend this all together and serve over sauteed greens. I used some kale and purple cabbage and sauteed them with salt just until soft. In the same pan I dried off a can of chickpeas and did a slow roast with salt + pepper to get them dry and crispy- a perfect salad topper! I added some Tofu Feta and Pumpkin Seeds and this salad turned into one of my favourites!

When making a dressing like this, you can also sub for pretty much any other herb you have that is wilting away in your fridge- which always seems to be the case!