Green salad with seaweed 'bacon' pumpkin seeds
Dive into this green salad with our organic seaweed "bacon" pumpkin seeds. These roasted pumpkin seeds add that "wow" factor to your daily diet, some texture, as well as a unique flavour. Enjoy your meal!
a head of romaine lettuce and/or any lettuce of your choice, roughly chopped
a large handful of arugula
2 green onions, chopped thinly
¾ cup of unpasteurized sauerkraut
3 medium cooked beets, roughly sliced in big chunks
¼ cup shelled hemp seeds
½ cup extra virgin olive oil
4 tbsp of balsamic vinegar (we recommend a sweeter and thicker one that contains grape must or regular balsamic vinegar + a tsp of maple syrup)
1 tsp maple syrup
1 tsp Dijon mustard
1 medium garlic clove, finely grated (with the small side of the grater)
1 tsp sea salt
Freshly ground pepper to tasteShop the products in this recipe
Combine romaine lettuce, arugula, beets, green onions, sauerkraut, shelled hemp seeds and pumpkin seeds in a large bowl.
In a glass jar with a lid, mix all the ingredients with a fork. Close the lid and shake the jar vigorously until emulsified.
Take care not to prepare the salad too much in advance, so that it remains fresh and crunchy
The salad dressing is even more delicious the next day when the flavours have developed, thanks to the garlic
With a resealable jar, the salad dressing can be kept on the counter for several days