Election time over here in France… Dear neighbors, there has been a coup d’état in our home ! On our table the traditional « vinaigrette » has been overthrown by this dressing! It was predictable : it had been sneaking in ever since my veggie bowl recipe last fall. And yesterday, as I served it with fresh asparagus, tomato and cucumber slices, our kids, who are vegetable lovers, elected it Dressing of the Year !
This dressing perfectly complements beets, avocado, hard-boiled eggs and is a great option for all neighbors who are looking for something thicker than the usual drizzle of oil and lemon juice. Also excellent on a green salad; just make it a little thinner by adding more water.
– 6 TBSP ground organic pumpkin seeds
– ½ tsp de unrefined natural sea salt
– 2 TBSP de rice vinegar
– 2 TBSP olive oil
– 1 à 2 TBSP water
Mix ground seeds, salt and vinegar ; add olive oil, then gradually mix in water until desired consistency.
This dressing can be stored in a small jar, to be closed tightly to avoid drying up.
P-S: I use an old coffee grinder to turn my seeds into “pumpkin meal”; but any food processor should do the same.