On our menu it’s actually called the Pumpkinseed and Herb Salad, but otherwise referred to by me as my favorite breakfast salad. I wake up craving this salad. And yes, it’s meant to fix me. I started eating this specific green mix because I was told that I probably need more of the sexy mineral zinc in my system, among other things. I haven’t been feeling well (at all) so this salad is part of my healing plan. My books are all about how raw food makes you feel amazing. I used to feel amazing. Why do I now feel like shit? And how can I admit that? (Doing it now). More on the healing plan as soon as I can find more time to write about it. Back to zinc. Pumpkinseeds happen to be very high in zinc. And so my love affair with pumpkinseeds has been rekindled.
Years ago in another (not raw) restaurant, I put a pumpkinseed salad on the menu: lolo rosso and red oak lettuces, shaved bosc pear, shaved pecorino, toasted salted pumpkinseeds and pumpkinseed lemon dressing. While I love delicate fluffy greens like lolo rosso and red oak, what I really can’t get enough of are kale and herbs. I could eat bathtubs of kale.
So, I started making myself this salad at the restaurant. Kale plus a bunch of parsley leaves, cilantro leaves, and torn mint leaves. Add hempseeds (full of omega-3’s… good for so many reasons!). Then toss the whole thing in a dressing made of pumpkinseed oil and lemon juice, and plenty of salt (ideally Himalayan crystal salt). You can also use a mix of olive (or other) oil with the pumpkinseed oil since the flavor is strong, and good quality raw organic pumpkinseed oil happens to be super expensive. (ours comes from Austria, raw and organic). I love maxium pumpkinseed flavor so I use just that oil and lemon (and salt). Top this green pile with a handful of pumpkinseed macadamia parmesan.