ZUCCHINI AND SEED SAUCE

I’m excited to share another delicious plant-based dressing for your salads or Buddha bowls. I love dressings that combine more than just nuts or seeds; I enjoy blending plant fats with watery vegetables. This approach not only allows us to incorporate more hydrating vegetables into our diets, but it also means we don’t have to worry about the calorie content of the dressing. Instead, we can indulge in a satisfying and flavorful vegetable bowl.

Ingredients

• One medium-sized zucchini

• 30 g of pumpkin seeds (can be substituted with sunflower seeds, hemp seeds, tahini or cashews)

• 1 Medjool date

• Spices: salt, dried onion, dried garlic

• Juice of half a lemon

• One clove of garlic (if you want a bit of spice and heat)

• Water

Instructions

I put all the ingredients into a high-powered blender and blend everything well.

I start by adding just a little water - this helps the ingredients blend more easily. I adjust the amount of water to control the consistency of the sauce: more water makes it thinner, while less makes it thicker.

I serve it with salads or Buddha bowls.

BON APPETIT!