Summer is definitely here with more days of triple digit heat and Miko is ready to party all the time. He loves bringing us toys to throw and he has a collection of them stashed all over the house.
Getting up early and heading into an office is tough when the sun is shining and I see so many people out enjoying it for early runs and walks. Yes, I’m very thankful for my job and the air conditioning it provides. But a vacation is sounding nice too! For now I’ll celebrate summer with a cool and colorful salad coated with a playfully sweet dill dressing that’s hearty, thick, and creamy.
Sweet Carrot Dill Dressing
- 1/4 cup shelled hemp seeds
- 1 medium carrot, chopped
- 3 pitted medjool dates
- 1 1/2 tsp. dill weed
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 2 tbsp. apple cider vinegar
- 1/2 cup water, as needed
Place all ingredients into a blender and blend to a smooth and creamy texture. Use as a dressing or dip. Makes 2-4 servings.
The dressing is thick, but perfect for coating a salad with sweet and savory.
I threw in chopped tempeh to make it a meal salad and a pretty salad.
It has a sweet and bright dill flavor with a playful savory hint and added a lot of flavor to the plain spinach leaves.