Pumpkin Seed Salad Dressing
Pumpkin Seed Dressing
When you want to try something different for a salad dressing, this recipe for pumpkin seed salad dressing is my wife's favorite. Everytime I make a salad she asks for this dressing. Toasting the pumpkin seeds releases some of the natural oils and gives the dressing a hint of nuts.
Pumpkin seeds are available year round in almost any grocery store, just be sure you get the ones that are already hulled. I prefer the "raw" seeds, but you can also get pre-toasted and warm them prior to making the dressing. I also prefer to use Myers lemons if you can get them, otherwise the standard lemons will do. This is one of my favorite dressings for a light summer salad.
This recipe for pumpkin seed
dressing is also ideal as a marrinade for chicken
or beef. I often cut chicken breast into chunks
or strips and marinade in this dressing then
skewer them for grilling.
Pumpkin Seed Salad Dressing & Marinade Recipe
1/2 cup raw shelled pumpkin seeds (eyeball it)
1/2 cup extra virgin olive oil (eyeball it)
Juice of about one lemon (you can add more to taste, or if dressing is too thick.)
Salt and pepper to taste
Toast pumpkin seeds in a dry skillet over medium high heat just until they start to pop. Set aside and allow to cool for 15-20 minutes.
When Pumpkin seeds have cooled, add to food proccessor with oil, lemon juice, salt and pepper. Proccess until a semi-smooth consitstancy is reached. Dressing should be slightly thick, but if very pasty, add a little more lemon juice and mix.
When ready to serve salad add dressing to salad ( a little goes a long way with this dressing so add a little at a time to taste), toss and serve.