This refreshing, highly aromatic dressing will make a simple Sunday brunch feel extra special. A thick slice of juicy ripe tomatoes would go perfectly inside this toast too.
PARSLEY LEMON DRESSING
handful of fresh parsley leaves
1 tsp of lemon zest
100ml extra virgin olive oil
1/2 tsp of himalayan salt
toasted sourdough slices
vegan cream cheese, room temperature
alfalfa sprouts or your favourite sprouts or greens
salt and pepper to taste
Blend all the ingredients in a high-speed blender until smooth and lump-free. Store in an air-tight container to keep the flavours fresh.
Spread a generous layer of cream cheese on your toasted bread. top with your choice of greens, some salt and pepper and a drizzle of parsley lemon dressing. Enjoy!
Maria Dokshina is a food photographer, vegan recipe developer, certified chef with years of experience on professional kitchen, currently studying Holistic nutrition.
In her Instagram blog @planty_ she shares all things wholesome plant based food inspiring others to eat a healthier more natural diet. Her ebook “Planty in Italy” featuring authentic Italian cuisine made vegan has landed in the hands of 300+ thousands of people throughout the vegan community.