Saturday, February 23, 2013

Just Salad

Mike and I decided to take a long weekend at our beach house on St. Simons Island. The temperatures have been very mild, and it's such a nice break from the cold, wintery weather in Asheville. I went to check out a roadside organic vegetable stand that my sister told me about. He only had lettuce, but it was the most beautiful oak leaf lettuce I've ever seen. Mike said, "Let's just have salad for dinner," and I was thrilled with that idea. We bought fresh butter beans, asparagus and tomato, and I made my favorite pumpkin seed dressing with no added oils. Because it's not cold outside, it felt nice to have a light dinner in the winter.  Here's how I made the dressing:

1 cup raw pumpkin seeds
1 clove garlic
1-1.5 lemons juiced (to taste)
1 handful of cilantro
1/2 Jalapeno or to taste
Salt to taste (although I didn't add salt because the lemon gave enough flavor)

Blend in Vitamix and add water to thin. May be stored for up to a week. This dressing is also great on tacos, burritos, or vegetable stir-fry.













1 comment:

  1. Im so glad to see this posted, I will be making it today! When you go back to that market, you have to get some carrots, they are the best I've ever had. Have fun!

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