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Caesar Salad with Creamy Sunflower Dressing

Prep Time 15 minutes
Cook Time 8 minutes
Servings 4 People

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.

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)

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.

Notes

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.