It’s hot this week with most days over 100 degrees and we’re feeling it. Even though we’re trying to stay in the AC during the hottest times of the day, I just feel more tired and drag more (and sweat more) at the gym. Leela has been sleeping more inside.
The heat does strange things to my appetite and the last thing I want is a hot meal when it’s already so hot outside. Since chilled watermelon isn’t technically a complete meal, a loaded salad is. This salad is an interesting blend of cool comfort – a spinach salad with veggies and sauerkraut, but also loaded with Daiya vegan cheddar shreds because sometimes that’s nice on a salad. This dressing makes up for that. Dill is one of my favorite summer flavors, so bright, tangy, fresh, and comforting. But google dill dressing recipes and you’ll find many options loaded with sour cream, mayonnaise, cheese, and yogurt. Sure, dill is amazing in creamy sauces and dressings, but that can be done with whole, plant-based ingredients and better nutrient density. Hemp seeds, tahini, and miso paste make a great creamy, savory base and raw garlic and apple cider vinegar really up the nutritional game.
Summer Dill Dressing
- 2 tbsp fresh chopped dill (or 2 tsp. dried)
- 2 tbsp. apple cider vinegar
- ¼ cup hemp seeds
- 2 tbsp. tahini
- 1 clove of garlic
- 2 tbsp. nutritional yeast
- 1 tbsp. miso paste
- ½ cup water, as needed
- salt and pepper to taste
Place all ingredients into a high speed blender and blend to a smooth and creamy texture. Serve and enjoy! Makes 4 servings.
The texture is very thick and creamy, much like those dairy-loaded health bomb versions. But this one has more flare with raw garlic.
And jazzed up my eclectic, use-it-up spinach salad perfectly.
The fresh dill flavor paired with the texture is comforting, savory, and rich while still being cool and refreshing in a summer salad.
Enjoy healthier summer flare with this recipe.