Chia Seed Vinaigrette


Chia seeds are one of the most versatile and nutritious foods. They can replace traditional eggs and act as a binder in baked goods, create pudding-like consistencies in sweet treats, and transform liquids from thin to thick, as demonstrated in this Chia Seed Vinaigrette. In place of synthetic thickening agents or cream bases, chia seeds and sunflower seeds come together to yield a creamy dressing that you can use on salads, grain bowls, or steamed veggies.

Chia Seed Vinaigrette


 ¾ cup water
 2 tbsp chia seeds
 ¼ cup raw sunflower seeds (unsalted)
 ½ cup lemon juice (freshly squeezed)
 2 tsp organic apple cider vinegar
 1 small garlic clove
 2 tbsp shallot (roughly minced)
 1 tbsp dijon mustard
 1 tbsp maple syrup (or date paste, link in Chef’s Notes)
 ¼ tsp salt (optional)
 ¼ tsp ground black pepper (optional)



Add all ingredients to a blender and blend until smooth. Taste for additional ingredients of choice like lemon, garlic, or dijon.


Transfer to a mason jar or other container and refrigerate for at least one hour or overnight.


Use on salads, grain bowls, or on top of steamed veggies!

Chef's Notes

Use cashews in place of sunflower seeds.

Substitute orange juice for lemon juice.

Use date paste in place of maple syrup.

Store dressing in an airtight container or mason jar for up to 7 days.

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