Sunflower seeds are the secret weapon in this dairy-free/gluten-free twist on the classic caesar salad. Soaked or quick-simmered sunflower seeds get blended with lemon, mustard, garlic, and fish sauce (or soy sauce!) into a creamy, nutrient-packed caesar dressing. We’re also putting some salty, crunchy toasted sunflower seeds on top in place of croutons for a nutty crunch! Feel free to throw some grilled veggies and herbs into the mix.
Ingredient highlight
Sunflower seeds! These nutritional powerhouses are high in protein, vitamin E, magnesium, selenium, B vitamins, iron, folic acid, and fiber (to name a few).
Servings 4 People
Prep Time 15 minutes 
Cook Time 8 minutes Ingredients
- ½ cup sunflower seeds
- 1 tsp olive oil
- ½ tsp kosher salt
- 2-3 heads romaine, chopped about 8 cups
- ½ cup shaved parmesan (optional)
- Black pepper
For the dressing:
- ½ cup sunflower seeds, soaked overnight*
- ¾ cup water
- ¼ cup olive oil
- 3 tbsp lemon juice
- 1 tbsp dijon mustard
- 1 ½ tsp fish sauce or worcester sauce**
- 1 clove garlic or ½ tsp garlic powder
- ½ tsp kosher salt
- ½ tsp black pepper
- *If you’re like me and forget to plan ahead, simmer the sunflower seeds in water for about 8 minutes to soften them.
- **To make vegan, use soy sauce or tamari
- Note: this is a great salad to add grilled veggies to (grilled corn, asparagus, zucchini, green beans, etc…). It would also be delicious with some fresh dill or chives sprinkled over top.
Instructions
- Preheat the oven to 350F. Add (unsoaked) sunflower seeds, oil, and salt to a baking sheet and bake for 8 minutes, or until fragrant and lightly toasted. Transfer to a bowl to cool.
- Add all dressing ingredients to a high-speed blender and blend until totally smooth, about 1 minute. If too thick, add in water, 1 tablespoon at a time. You want it to be thick, but still “pour-able”. Taste and add more salt, if needed.
- Add lettuce to a large bowl along with 1 cup of the dressing. Toss to coat. Transfer to a serving platter or salad bowl. Drizzle with remaining dressing and top with seeds, parmesan (if using), and black pepper.
Items you can prep ahead (optional)
- Soak sunflower seeds (or just give them a quick boil, see the note)
- Make sunflower caesar dressing
- Wash and prep romaine lettuce
- Toast ½ cup sunflower seeds (see recipe)
Substitutions:
- To keep it vegan, use soy sauce in place of fish sauce and skip the parmesan cheese.
- While romaine is the classic lettuce for caesar salads, it would be delicious with kale.
- Add in some grilled or roasted veggies for more color and a veggie boost.
Storage:
-
Store leftovers in an airtight container in the fridge or freezer:
- Leftover dressed salad will keep for up to 2 days in the fridge
- Leftover dressing will keep for up to 5 days in the fridge or 2 months in the freezer
Leftovers + Repurposing:
- The dressing will get thicker as it sits, so if it turns into a super thick “dip-like” consistency, just stir in a bit of water.
- Squeeze lemon juice over top and shower with fresh herbs if you have them.
- Top with more sunflower seeds.
- Add chopped or shredded chicken for a complete meal.
