Once a month, we ask readers to submit their best recipes, and we pick one, and we make it, and we eat it!
This month our theme was salads, and HOLY HEAVEN we got a lot of yummy salad submissions. I have never felt so much love towards vegetables in all my life. But not just vegetables – noodles, quinoa, chicken, fruit – every type of salad was well-represented.
We sorted them, and drooled over them, and eventually settled on the one that intrigued us all: The Kitchen Sink Sunflower Salad, submitted by Misha.
Here’s what this salad is all about:
- more vegetables
- any vegetables you want, really
- they could be roasted vegetables – like sweet potato and brussels sprouts
- or raw vegetables – like a randomly crunchy cucumber
- could also include beans and other protein-y things
- and you should throw a handful of seeds on there
- but mostly
- THE DRESSING
- a creamy, clean-eating, sunflowery dressing with a pinch of curry powder to give it life.
This is very much a make-it-with-whatever-you-have-salad which happens to be my favorite kind of salad.
How to make our Sunflower Salad (40 secs):
Misha, thank you so much for your Kitchen Sink Sunflower Salad recipe submission! As you can see from the pictures, we loved it. We loved it so much that while we were eating, I forgot to take any more pictures.
There was silent crunching. There was joy. There was plate-licking.
And there were plans made to make it again.
You guys need to try this!
Misha knows what’s up.
Kitchen Sink Sunflower Salad – featuring a veggie rainbow of brussels sprouts, sweet potato, beans, cucumber, and kale, and then drenched in this creamy, clean-eating sunflower dressing! YUM.
For the Sunflower Dressing
- 2 tablespoons sunflower seed butter
- 4 tablespoons plain yogurt
- pinch of garlic powder
- 1-2 teaspoons of curry powder
- 1-2 teaspoons cumin
- freshly ground pepper
- water to thin it out to taste
For the Salad (this part is open for interpretation based on what you have!):
- 1 sweet potato
- 10 brussel sprouts
- 2 cups kale
- 1 cucumber
- 1 cup black beans (or any beans)
- protein of choice (we used two crumbled veggie burgers )
- 1/2 cup sunflower seeds
- Whisk the dressing up in a small bowl, or run it through the food processor until smooth.
- Chop everything up.
- Season the sweet potatoes and brussels sprouts. Drizzle with a tiny bit of oil and roast at 425 degrees until nice and brown.
- Toss it all together! YESSSSS PLEASE!
Misha says: “I’m very particular with my sunflower butter, as I find not all are equal. Here I really do recommend the Trader Joe’s sunflower butter with the yellow and blue container design. DO NOT use the green/yellow sunflower seed butter from Trader Joe’s. It tastes completely different, and not at all good good in my opinion.”
Misha also says: “For the yogurt, you can use Greek or not; Trader Joe’s French village whole milk yogurt is highly recommended.”
Next up…. April READER RECIPE CHALLENGE!
Next month our theme is dessert recipes! Chocolatey, creamy, fruit-loaded, even retro-style desserts.
Give us watcha got!
You can submit your recipe by clicking here. Submissions are now closed.