Greens with Sunflower Parsley Dressing

Chef Lily Olpindo

Bela Vegetarian Restaurant, Northampton, MA

Greens with Sunflower Parsley Dressing


  • 1 cup sunflower seeds, toasted
  • ½ cup fresh lemon juice
  • ¼ cup (or to taste) soy sauce
  • Black pepper
  • 1 bunch fresh parsley leaves
  • 1 bunch of micro greens
  • 1 medium carrot, shredded
  • 1 cup cherry tomatoes, halved


To toast the sunflower seeds, place them in a pan over medium heat.  Cook and stir for 5 minutes. Set aside.
To make the dressing, put the toasted seeds in a blender and puree for 30 seconds. Add lemon juice, soy sauce, pepper and parsley leaves.  Blend for 3 minutes.
Serve over micro greens with shredded carrots, cherry tomatoes (and whatever else you want to add to the salad). Serves 8.


Recommended wine/beer for Greens with Sunflower Parsley Dressing:

Hirsch Gruner Veltliner #1 [Kamptal, Austria]

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