I love salads. Even before I made the decision to go into the field of nutrition, making salads got me very excited. This is mainly to do with the fact that the variations of salads are endless. There are so many different combinations of greens, veggies, fruits, cheeses, nuts, seeds, beans, meats, dressings and the list goes on.
The salad below is one of my favourite salads, so I wanted to share it with you. This salad is a decadent salad. The dressing contains a decent amount of honey, which provides a sweet, summery flavour to the ingredients in the salad – perfect to bring to a potluck, or to serve at a BBQ. Because of the blended seeds in this dressing, it has a creamy consistency, without the added calories from mayo, which adds to the richness of this unique dressing. It does require a blender or food processor of some sort, but it is very easy to make, as all the ingredients just need to be blended together until the seeds are ground up. Also, normally the seeds from the papaya are just thrown into the composting, so this is a great way to use something that would normally be food waste.
Ally’s Papaya Seed Dressing:
1.5 tbsp Papaya Seeds
1/2 cup Red Wine Vinegar
1/3 cup Olive Oil (note, use 1/2 cup if you do not like acidic salad dressings)
3 tbsp Honey
1 tbsp Dijion Mustard
1 Clove Garlic
In a blender or food processor, blend all ingredients together, until seeds are fully ground. Stir or shake dressing prior to mixing with salad.
Note: the pectin in the seeds will cause this dressing to thicken up over night, so a little more vinegar or oil may need to be added if you have left over dressing.
This is what I mixed into my salad:
- Kale & Spinach
- Candied Walnuts
- Sliced Papaya
- Crumbled Feta
- Sliced Celery
- Roasted Hazelnuts + Sliced Raw Fennel + Strawberries + Goat Cheese
- Papaya + Diced Red Pepper + Sunflower Seeds + Green Onions
- Sliced Peaches + Blueberries + Candied Pecans + Red Onions