Cooking with Joy: Superfood Salad
Make it now for one last picnic, and again next week for the perfect back-to-work lunches
Welcome to Cooking with Joy! Each week Joy McCarthy of Joyous Health is sharing a recipe that is both mouth-watering — and mindfully made. She’s sharing her tips for how to cook using the healthiest ingredients and techniques, to make food you will feel good about serving... and devouring.
Fresh, colourful, raw vegetables and a lemony tahini dressing make this salad anything but boring. This salad will wow your picnic partners and you will definitely want to make this ahead for a week full of hearty lunches you won’t get bored of by Tuesday.
Toasted Pumpkin Seeds with Cumin:
- ½ cup pumpkin seeds
- ½ tsp olive oil
- ½ tsp ground cumin
- ½ tsp garlic powder
- ½ cup tahini
- 1 tsp garlic powder
- Juice of 2 lemons
- Water to desired consistency
- 1 bunch of curly kale, washed, torn from stems
- 2 romaine hearts, chopped
- 2 radicchio, chopped
- 1 cup sprouted mung beans
- 4 carrots, grated
- 1 bunch radishes, thinly sliced
- 1 can beans (navy or garbanzo)
- ½ cup toasted pumpkin seeds (see above)
Preheat oven to 350F. Drizzle pumpkin seeds with olive oil. Top with cumin and garlic powder. Bake for 10 minutes. Keep an eye on them so they don’t burn.
For dressing, place tahini, garlic powder, lemon juice and water into a small bowl and mix with wire whisk.
Toss together salad ingredients, drizzle with desired amount of dressing and garnish with pumpkin seeds.
Servings: Makes 6 servings