So I made this salad with a big bunch of pumpkin seeds, but truthfully, I haven't gotten around to cracking open an actual pumpkin or a big orange can of Libby's just yet. That's right. I made life simple and ripped open a bag of pumpkin seeds rather than tear a bicep sawing into a big hard vegetable (or is it a fruit?) to scoop those little suckers out. Stick with me kids; I'm full of good ideas.
This recipe has been adapted from one of my favorite cookbooks, Stop and Smell the Rosemary, and this salad has become one of my favorite lunches. A big bowl of greens is drizzled with a bright lemon vinaigrette then topped with an assortment of toasted nuts and seeds, crunchy slivered carrots, creamy avocado and salty parmesan. It is dee-licious. Here's the recipe, my precious little pumpkins.
Toasted Seed Salad with Avocado, Parmesan and
Salad: 1 head of lettuce (Boston, romaine, red leaf)
Dressing: 2 tbsp fresh lemon juice, 1/8 tsp dry mustard, 1/4 tsp salt, 2-3 cloves minced garlic, dash of cayenne or Tabasco, 1/4 cup vegetable or canola oil (Combine first 5 ingredients, then whisk in oil)
Top with: 1/2 cup grated carrot, 1/4 cup grated Parmesan or Pecorino, 1 diced avocado
pumpkin seeds, sesame seeds, chia seeds, slivered almonds and sunflower seeds (2 tbsp each, toasted)