Happy Monday! Okay, I’m sad the weekend is gone already. Things have been pretty slow and lazy around here.
With temps in the 100s most of this week still, no one seems to be motivated to go outside or do anything. I felt that at work today with air conditioning issues and doesn’t that always happen during the worst time of the year? Hopefully those issues will be worked out this week because my co-workers are getting ripe.
And the heat is still squashing my cravings for anything hot, cold salads and smoothies please! And more creamy hemp dressings!
And this recipe was a great excuse for me to use our newly planted dill herb because dill goes so well in cool, refreshing summer recipes for me.
Dilly Hemp Dressing
- 1/4 cup shelled hemp seeds
- 2 tbsp. lemon juice
- 1 tsp. garlic powder
- 1 tbsp. fresh chopped dill
- 1/2 tsp. salt
- 2 tbsp. nutritional yeast
- 1/4 cup water, as needed
Please all ingredients into a high speed blender and blend to a smooth and creamy texture. Use as a salad dressing or dip. Makes 2-4 servings.
I’ve been using up what we have in the kitchen this week instead of making a huge grocery run over the weekend which I do occasionally to prevent waste, save money, and clean out the pantry, fridge, freezer, etc. And decided to chop some sweet potatoes that needed to be used, saute them in coconut oil to thoroughly cook, then let cool before adding to the salad to make a heartier meal.
And I swiped more kale from the garden for the salad.
The creamy dill dressing coated this unusual combo nicely.
And it made a great summer salad with sweet, savory, hearty, cool, and tangy flavors. The sweet potato added a rich sweetness to the tangy dressing for a variety of flavors that played well together. And adding the garlic powder to the dressing instead of raw garlic added just the right amount of garlicy flavor since raw garlic can be too strong for small dressing recipes.