Spinach Avocado Pumpkin Seed Salad Recipes

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PUMPKIN SEED SPINACH SALAD



Pumpkin Seed Spinach Salad image

Here's a fresh new use for pumpkin seeds kernels. This sweet, light and tasty salad is studded with cranberries for attactive color. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 10 servings.

Number Of Ingredients 17

1/2 cup unsalted pumpkin seeds
2 tablespoons sugar
1/8 teaspoon salt
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cumin
1/8 teaspoon ground ginger
Pinch cayenne pepper
DRESSING:
1/4 cup vegetable oil
2 tablespoons rice vinegar
2 tablespoons maple syrup
2 tablespoons mayonnaise
1 teaspoon sugar
SALAD:
1 package (6 ounces) fresh baby spinach
1/2 cup dried cranberries
1/4 cup shredded Parmesan cheese

Steps:

  • In a large skillet, toast seeds over medium heat for 2 minutes, stirring often. Add sugar and seasonings. Continue to cook and stir until sugar melts, about 4 minutes. Spread mixture on waxed paper to cool., In a small bowl, whisk dressing ingredients until smooth. In a large salad bowl, combine the spinach, cranberries, cheese and pumpkin seeds. Serve with dressing.

Nutrition Facts : Calories 136 calories, Fat 9g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 93mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.

BABY SPINACH, AVOCADO, AND PUMPKIN SEED SALAD



Baby Spinach, Avocado, and Pumpkin Seed Salad image

Provided by Nigella Lawson : Food Network

Categories     side-dish

Time 15m

Yield 6 side servings

Number Of Ingredients 6

10 cups baby spinach leaves, washed and ready to use
1/2 cup green pumpkin seeds
2 (small to medium-sized) avocados
2 tablespoons olive oil
1 lime, zested and juiced
1/2 teaspoon salt

Steps:

  • Put the spinach leaves and pumpkin seeds into a large salad bowl.
  • Halve the avocados and then remove the stones. Spoon out the flesh over the salad leaves and pumpkin seeds.
  • Mix the olive oil, lime juice and zest in a small bowl. Add the salt and whisk to emulsify.
  • Pour the dressing over the salad, and then gently toss everything together using your hands. Take care not to mush the avocado pieces.

SPINACH, AVOCADO, PUMPKIN SEED SALAD



Spinach, Avocado, Pumpkin Seed Salad image

Courtesy of Nigella Lawson. She also included smoked salmon which is a delighful addition to this salad. The dressing is really tart but compliments everything very well and the seeds add a great crunch. You can also use lettuce leaves as a substitute. (If the dressing is too tart for your taste, feel free to add a little sugar or honey.) Enjoy!!!

Provided by Mrs.Jack

Categories     Lunch/Snacks

Time 15m

Yield 6 serving(s)

Number Of Ingredients 7

10 cups baby spinach leaves, washed and ready to use
1/2 cup green pumpkin seeds
2 medium avocados
2 tablespoons olive oil
1 lime, juice and zest of
1/2 teaspoon salt
6 slices smoked salmon (optional)

Steps:

  • Put the spinach leaves and pumpkin seeds into a large salad bowl.
  • Halve the avocados and then remove the stones. Spoon out the flesh over the salad leaves and pumpkin seeds.
  • Mix the olive oil, lime juice, and zest in a small bowl. Add the salt and whisk to emulsify.
  • Pour the dressing over the salad, and then gently toss everything together using your hands. Take care not to mush the avocado pieces.
  • Serve this salad immediately as the spinach leaves are very delicate.
  • If you are using the smoked salmon, add 1 slice per serving-drizzle with a little lime juice and top with a little cracked black pepper.

Nutrition Facts : Calories 222.3, Fat 19.8, SaturatedFat 3.1, Sodium 240.3, Carbohydrate 10.1, Fiber 6.1, Sugar 0.9, Protein 5.6

COCONUT CREAMED SPINACH



Coconut Creamed Spinach image

Mellow, silky, and melt-in-your mouth tasty, this coconut creamed spinach is a definite crowd pleaser.

Provided by lutzflcat

Categories     Spinach Recipes

Time 25m

Yield 4

Number Of Ingredients 9

1 tablespoon olive oil
4 ounces sliced baby bella mushrooms
1 medium shallot, minced
2 cloves garlic, minced
8 cups raw spinach leaves
1 cup full-fat coconut milk
2 teaspoons white wine vinegar
salt and freshly ground black pepper to taste
freshly-grated nutmeg (optional)

Steps:

  • Heat olive oil in a large skillet over medium heat. Add the mushrooms, shallot, and garlic and cook, stirring occasionally, until soft and fragrant, about 3 minutes.
  • Gradually add spinach by handfuls, stirring until it wilts. Continue until all the spinach is in the skillet, about 5 minutes.
  • Gradually pour in coconut milk and vinegar and bring to a simmer. Simmer until mixture thickens, 4 to 5 minutes.
  • Season with salt, pepper, and a sprinkle of freshly ground nutmeg. Serve immediately.

Nutrition Facts : Calories 173.6 calories, Carbohydrate 7.8 g, Fat 15.7 g, Fiber 2.5 g, Protein 4 g, SaturatedFat 11.2 g, Sodium 58.5 mg

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