This is a fun and easy salad to whip together when you have all the ingredients in the house. Most of them are pretty straight forward, but I used a few that may be new to your cupboards.
Red wine vinegar that has been fermented is a great ingredient to have. Because it's been fermented, it comes with naturally occurring healthy bacteria, just like apple cider vinegar. Its a great addition to home made salad dressings, or added to a marinade for meats.
Flax oil is a wonderful whole food way of increasing Omega-3 in our diets. You should find flax oil in a fridge. This let's you know that the oil will be the best source of undamaged Omega-3's. Use it in salad dressings, drizzle over veggies after cooking or throw some in your shake!
Raw pumpkin seeds are such a wonderful source of healthy fats, protein, antioxidants, and minerals such as zinc. They are a powerhouse of nutrition! When you toast them, it adds an extra bit of flavour. Like snacking on pumpkin seeds? Double or triple the toasted pumpkin seed part of this salad, and keep the extras in a container in the fridge for snacking.
If you haven't already noticed, I love to use Herbamare in my cooking. It's a great quality sea salt that is infused with herbs, so it packs an extra punch of flavour. If you don't have it, you can always substitute sea salt for it in any of my recipes.
Vegetables in a salad can always be creative! Use what you have in your fridge when you make this, or plan and buy your favourites.
This salad would also lend itself to doing mason jar salads. This way you could have pre-made salads in the fridge ready for a personal serving. To do this, use quart sized mason jars, wide mouth if you have them, then put 1-2 Tbsp of your dressing in the bottom of the jar, then add harder vegetables such as carrots, then more delicate vegetables like peppers, then top with lettuce or spinach and your pumpkin seeds. Adding the pumpkin seeds last will help them keep their crunch. Don't over stuff it, so you have room to shake it together when your ready to eat. Store your mason jars for about 3-5 days in the fridge. Great for those who love salads, but don't like making them on a regular basis.
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