• 1⁄4 cup fresh lemon juice
  • 1⁄2 cup raw pumpkin seed oil
  • 1 teaspoon grated fresh ginger
  • 2 cloves garlic, minced
  • Himalayan salt and freshly ground black pepper


  • 1 head romaine lettuce chopped into 1-inch strips
  • 1 large beet, sliced into matchsticks
  • 1 cucumber, sliced into matchsticks
  • 4 small carrots, sliced into matchsticks
  • 8 radishes, sliced into matchsticks
  • 2 bunches fresh mint, leaves picked
  • 1 cup pomegranate seeds
  • 1⁄4 cup raw pumpkin seeds
  • 1⁄4 cup sunflower seeds
  • 1⁄4 cup hemp seeds


  • Make the dressing: In a blender, combine all the ingredients with a pinch of salt and a couple of cracks of pepper and blend until smooth. Season with more salt and pepper to taste.
  • Make the salad: Divide the lettuce among 4 large or 6 medium salad bowls. Top with the beet, cucumber, carrots, and radishes, then with the mint and pomegranate seeds.
  • In a small bowl, combine the pumpkin, sunflower, and hemp seeds and sprinkle the mixture over the top of each bowl. Finish off the salads with a drizzle of dressing.
jun 30 2019 ∞
mar 13 2020 +