Herby Seeds Salad with Toasted Cumin Vinaigrette
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By Skylar Dustin
Herby Seeds Salad with Toasted Cumin Vinaigrette
2 steps
Cook:10min
Updated at: Tue, 29 Oct 2024 21:15:59 GMT
Nutrition balance score
Great
Glycemic Index
45
Low
Glycemic Load
6
Low
Nutrition per serving
Calories295.9 kcal (15%)
Total Fat26.8 g (38%)
Carbs14.2 g (5%)
Sugars6 g (7%)
Protein3.9 g (8%)
Sodium479.5 mg (24%)
Fiber6 g (21%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1shallot
finely chopped
1grated zest of lemon
1 tablespoonred wine vinegar
plus 1 teaspoon
1 tablespoonfresh lemon juice
1 tablespoonhoney
1 teaspooncumin seeds
toasted in a dry pan until fragrant
¼ cupextra-virgin olive oil
1 teaspoonkosher salt
½ teaspoonfreshly ground black pepper
2 headslittle gem lettuce
leaves separated
2avocados
sliced
1radish
thinly sliced, watermelon, breakfast, purple-any will do
2 tablespoonspumpkin seeds
toasted in a dry pan until fragrant
2 tablespoonssunflower seeds
toasted in a dry pan until fragrant
2 teaspoonssesame seeds
toasted in a dry pan until fragrant
¼ cupfresh dill
chopped
¼ cupfresh parsley
chopped
¼ cupfresh mint
chopped
Instructions
Step 1
1 Make the dressing: In a medium bowl, whisk together the shallot, lemon zest, vinegar, lemon juice, honey, and cumin seeds. Continue whisking as you slowly drizzle in the olive oil. Whisk in the salt and pepper. Set aside.
Step 2
2 Assemble the salad: On a large platter, lay down the lettuce leaves and layer the avocados and radish over the top. Sprinkle with the toasted pumpkin, sunflower, and sesame seeds and drizzle with the dressing. Finish with the dill, parsley, and mint and serve.
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