This oil free and vegan salad dressing features bright citrus notes of lime, and a lovely herb blend that includes parsley and dill. It is an excellent ranch dressing replacement, perfect for chickpea salad blends (such as our sandwich recipe here), and goes great on any green salad.
The lime zest ensures that the citrus notes will be appreciated, even if you have a fairly flavorful meal that you are using this dressing on. This plant based recipe is both oil free and low fat, and works along with your 80/10/10 eating style if you’re following the recommendations of Dr. McDougall, Esselstyn, Barnard, and more.
This recipe makes about 1 cup of dressing.
Parsley and Dill Citrus Salad Dressing
- 1/4 cup sunflower seeds
- 1/4 cup unsweetened plant-based milk or water
- 1/4 cup lime juice
- 1/2 tsp lime zest Approximately. Optional but recommended.
- 3 garlic cloves Use extra if using bottled minced.
- 2 Tbsp white vinegar
- 2 Tbsp maple syrup
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 Tbsp parsley Chopped, fresh. Pulse in after blending dressing.
- 1 tsp dill Dried. Pulse in after blending dressing.
- Combine all of the ingredients in a blender, but reserve the parsley and dill and set aside. Blend it until the consistency is nice and smooth.
- Add the parsley and dill to your blender, and pulse until you see the parsley well chopped and incorporated.
- Enjoy this dressing on your next green salad, or in our Chickpea Salad that's great in a sandwich!
Try this dressing in a sandwich salad filling!
Our vegan chickpea salad sandwich recipe uses this versatile dressing. It mixes really well into the salad mixture and adds a unique citrus note to the otherwise traditional recipe.
Adjusting this vegan recipe
There are several adjustments you can make to this creamy salad dressing recipe to customize it for your tastebuds or your meal. Here are a few:
Sunflower seeds: You can substitute tofu for the sunflower seeds, or other nuts or seeds like cashews. We love to use sunflower seeds since they are a bit lower fat, less expensive, and regional.
Thicker consistency: If you want to use this recipe to create a spread or a thicker dressing, increase the amount of sesame seeds (I would try about 1/2 cup), or add 4-6oz of firm tofu to your blender. Increase the herbs and seasoning to taste.
Limes: You can use lemons or oranges (and their zest) instead of lime. Alternatively, you can use a blend of the fruit. Feel free to also use the pulp if you wish, although I generally advise removing the pith and skin.
Regular blender: If you are using a regular blender as opposed to a high-powered one, you may want to soak the sunflower seeds before blending. You can also swap the seeds with tofu if you have issues blending seeds.
SOS-Free: Omit the maple syrup and salt. You may wish to increase the garlic and citrus or vinegar if you do not find the dressing flavorful enough without the salt.
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