Monday, April 28, 2014

pumpkin seed & basil salad dressing


This is another way to have a delicious dressing without using refined oils. I kept thinking I should add some other spices to it but sometimes simple is best.

1/4 cup raw pumpkin seeds
9-10 basil leaves
1/2 garlic clove
1/4 tsp salt, maybe a little more
3 TB rice wine vinegar
1/4 cup water, maybe a 1 TB more

Blend everything together, and stir in some course black pepper.
For this kale and quinoa salad  -
2 cups packed chopped kale (about 1/2 of a bunch, de stemmed)
1 1/2 cups cooked quinoa, maybe a bit more
1 cup of diced veggies - I had carrot, cherry tomato, and red pepper
2 dried apricots, diced
2 green onions, chopped fine

You could use more apricots but I didn't want to over do it.  Mix everything together, garnish with a few toasted pumpkin seeds. You can eat straight away but I think it's a bit better if allowed to sit at room temperature, or in the fridge; the acid from the vinegar will wilt the kale a bit.





Of course it is absolutely delicious over a green salad as well!

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