Oranges are one of my favorite fruits! I definitely prefer eating the actual fruit because I love the pulp. So if you love the pulp as I do, feel free to use freshly squeezed orange juice in this recipe instead of using store-bought orange juice. Oranges are an excellent source of vitamin C and dietary fiber. They also contain a ton of B vitamins, pantothenic acid and folate as well as vitamin A, calcium, copper and potassium. Oranges provide the acid component in this quick salad dressing recipe. The “fat” component is coming from the natural oils of hemp seeds when they get processed in the food processor.
Hemp seeds are quickly becoming the next “in” food. They can be found more and more easily these days at your local grocery stores as a product itself or found in other food products. Whole and unshelled hemp seeds look similar to large brown peppercorns. Inside the tough outer layer, you will find a softer, pleasantly chewy inner section that is off white in color. Hemp seeds have a slightly nutty flavor and many people have found its flavor to be very palatable and accessible. Hemp seeds contain many healthy essential oils so they can spoil fairly easily if not stored properly. To prevent spoilage, store hemp seeds in an airtight container in the fridge. The amount of hemp seeds used in this recipe is going to provide you with about 11 grams of quality protein and a negligible amount of fat. It will also provide you with tons of iron, zinc, magnesium and potassium. It is a pretty good deal.
This is definitely not your traditional salad dressing but it tastes so good and is so nutritious for you. It will go well with any simple leafy green salads. So feel free to double up the recipe amounts and store it in the fridge for use every day for up to a week.
Pair this dressing with my rainbow salad recipe or top on your favorite fish dish for a delicious treat.