Salad With Radishes And Spicy Pumpkin Seeds Recipes

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PEELED ASPARAGUS SALAD WITH RADISH AND TOASTED PUMPKIN SEEDS



Peeled Asparagus Salad With Radish and Toasted Pumpkin Seeds image

With farm-fresh asparagus, no cooking is needed. If the stalks are fat, slice them lengthwise with a simple kitchen peeler; if they're skinny, just chop everything up fine. Add radishes, fresh herbs, pea tendrils (if available), toasted pumpkin seeds, and you have an easy, incredibly vibrant salad. Add Parmesan or cut-up hard-boiled eggs if you like. Finish with olive oil and lemon juice.

Provided by Jeff Schwarz And Greg Kessler

Categories     dinner, lunch, quick

Time 25m

Number Of Ingredients 11

½ cup pumpkin seeds
¼ cup plus 1 tablespoon extra virgin olive oil
1 pound thick asparagus
4 radishes
1 tablespoon dill, roughly chopped
1 tablespoon parsley, roughly chopped
1 tablespoon chives, roughly chopped (plus chive flowers to garnish if available)
½ pound pea tendrils (if available)
Juice of one lemon
Salt
Pepper

Steps:

  • Preheat oven to 375 degrees.
  • In a medium bowl, toss pumpkin seeds with 1 tablespoon olive oil.
  • Scatter seeds on a sheet pan and place in oven for 6 to 7 minutes or until light brown. Set aside to cool.
  • Peel asparagus from just below the top of the stalk, creating long strips. Place the asparagus into a large bowl. Set aside the tops of the asparagus for garnish.
  • Remove the stems and roots from the radishes. Slice into thin circles with a knife or mandoline. Place in the large bowl with the asparagus.
  • To the asparagus and radish mixture, add the dill, parsley, chives, pea tendrils, lemon juice, ¼ cup olive oil, and toasted pumpkin seeds, adding salt and pepper to taste. Toss.
  • Garnish with the reserved asparagus tops and chive flowers, and serve.

Nutrition Facts : @context http, Calories 189, UnsaturatedFat 14 grams, Carbohydrate 7 grams, Fat 17 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 3 grams, Sodium 360 milligrams, Sugar 2 grams, TransFat 0 grams

SALAD WITH RADISHES AND SPICY PUMPKIN SEEDS



Salad with Radishes and Spicy Pumpkin Seeds image

A bright, citrusy dressing, crunchy radishes, and spiced pumpkin seeds make this salad stand out.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 15m

Number Of Ingredients 8

1 tablespoon fresh orange juice
1 tablespoon red-wine vinegar
2 teaspoons grainy mustard
1 tablespoon olive oil
Coarse salt and ground pepper
1 large head Boston lettuce, torn into small pieces
3 to 4 radishes, trimmed, halved, and thinly sliced (about 1/2 cup)
1/4 cup Spicy Pumpkin Seeds

Steps:

  • In a large bowl, whisk together orange juice, vinegar, mustard, and oil until combined and thickened; season with salt and pepper.
  • Add lettuce and radishes to bowl; toss gently to coat with dressing. Divide salad among four plates; sprinkle with pumpkin seeds.

Nutrition Facts : Calories 88 g, Fat 7 g, Protein 2 g

SHAVED CARROT AND RADISH SALAD WITH HERBS AND PUMPKIN SEEDS



Shaved Carrot and Radish Salad with Herbs and Pumpkin Seeds image

This salad highlights the many green herbs that are an essential part of Persian cuisine, especially in spring when they are just coming into season. This salad is a crunchy, raw counterpoint to a rich Passover meal, and while some seeds are not eaten on Passover, pumpkin seeds are okay, since a pumpkin is not a legume.

Provided by Louisa Shafia

Categories     Salad     Carrot     Radish     Spring     Passover     Seed     Herb     Chive     Side     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield 8 servings

Number Of Ingredients 11

1/4 cup olive oil, divided
1 cup raw shelled pumpkin seeds
1/2 teaspoon ground cumin
3/4 teaspoon kosher salt, plus more
3 tablespoons fresh lemon juice
1 teaspoon honey
1/4 teaspoon freshly ground black pepper
2 pounds carrots, peeled, shaved lengthwise into ribbons with a vegetable peeler
1 bunch radishes (approximately 10 radishes), thinly sliced on a mandoline or with a sharp knife
4 cups (packed) mixed torn herbs, such as parsley, cilantro, dill, mint, tarragon, and/or basil
1/2 cup chopped chives

Steps:

  • Heat 1 Tbsp. oil in a medium skillet over medium. Add pumpkin seeds and cumin and cook, stirring, until lightly toasted and fragrant, 4-5 minutes. Transfer to paper towels, season with salt, and let cool.
  • Whisk lemon juice, honey, pepper, and 3/4 tsp. salt in a medium bowl until honey dissolves. Slowly whisk in remaining 3 Tbsp. oil until emulsified.
  • Toss carrots and radishes with dressing in a large bowl, then fold in herbs, chives, and half of the pumpkin seeds. Top salad with remaining pumpkin seeds. Taste and season with salt and pepper if necessary.
  • Do Ahead
  • Dressing can be made 5 days ahead. Chill in a resealable container.

JíCAMA, RADISH, AND PEPITA SALAD



Jícama, Radish, and Pepita Salad image

Categories     Salad     Vegetable     Appetizer     Side     No-Cook     Picnic     Backyard BBQ     Radish     Summer     Jícama     Lettuce     Seed     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 10

1/2 cup olive oil
1/3 cup chopped fresh cilantro
1 1/2 tablespoons white wine vinegar
1 tablespoon honey
1 1/4 teaspoons ground cumin
1 5-ounce package butter lettuce mix or baby spinach leaves
2 cups diced peeled jicama
1 scant cup thinly sliced radishes (about 8)
1/3 cup natural shelled pumpkin seeds (pepitas), lightly toasted
1/2 cup coarsely crumbled queso fresco or Cotija cheese

Steps:

  • Whisk first 5 ingredients in small bowl. Season dressing with salt and pepper. Toss lettuce, jicama, and radishes in large bowl. Add dressing and toss to coat. Divide salad among 4 plates. Sprinkle with pumpkin seeds and cheese and serve.

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