The Secret Formula logo

antioxidants

Chia Microgreens in a Raw Pumpkin Salad. Plant-based Diet

By Leave a Comment

A stunningly colourful and delicious salad using two varieties of pumpkins, carrots and beets, topped off with power-packed Chia microgreens.

Rainbow on my Plate!
Did you know that pumpkins can be eaten raw? They’re delicious, too.
In this salad, I’ve used two pumpkins which can be very commonly found in the Indian Kitchen – the Ash Gourd aka Petha or White Pumpkin (one of the most “positive-prana” foods there is), and Red Pumpkin aka Kaddu, or the familiar ones we see in pies everywhere this season! 😀
The first is a firm, but rather watery vegetable, with a bland, yet refreshing taste.
The second has a naturally mild, nutty taste and chewy texture.
The sweet taste of the main ingredients are offset by the sharp, tangy tahini dressing, and zingy, fresh mint.
The crunchy nuts, and coconut add a satiating richness.
The Chia microgreens lend freshness and more nutrients and anti-oxidants than you might believe possible in such a tiny form. (See here for how to grow your own.)
They all combine into a high-fibre, densely satisfying salad (a bit like the Som Tam salad; be prepared to work the jaw on this one)
Print

Raw 2 Pumpkin with Chia Microgreens

A colourful and delicious salad with chia microgreens and two types of pumpkin. Simple and nutritious.

Course Main Course, Salad, Side Dish
Cuisine Indian, World
Keyword gluten free, plant based, pumpkin, raw, salad, vegan
Prep Time 15 minutes
Dressing 5 minutes
Servings 2
Author iladori

Ingredients

  • 1/4 cup Red pumpkin very finely diced or coarsely grated
  • 1/4 cup Ash gourd (White Pumpkin / Petha) very finely diced or coarsely grated
  • 1/4 cup Carrot very finely diced or coarsely grated
  • 1/4 cup Beetroot very finely diced or coarsely grated
  • 1/4 cup Pine Nuts or, Roasted Peanuts
  • 1/4 cup Fresh Mint leaves finely chopped.
  • 1/4 - 1/2 cup Freshly Grated Coconut
  • 1/4 cup Fresh Chia (or any other) Microgreens
  • Salt to taste
  • Black Pepper, dry roasted and powdered to taste

Dressing

  • 3 Tablespoons Toasted sesame seeds
  • 2 Tablespoons Lemon juice (or to taste)
  • 3 Tablespoons Extra virgin olive oil
  • 1 Teaspoon Garlic minced (or 2 small pods)
  • Salt To taste
  • 2 nos De-seeded Dates optional
  • 1 Teaspoon Fresh Dill leaves (or herb of choice) finely chopped
  • Water As required for desired consistency

Instructions

  1. Toss it all together, pile on the microgreens and drizzle the dressing on top.

  2. Serve immediately.

Dressing

  1. Blitz together all except the last two ingredients into a fine paste. 

  2. Add water to reach the desired consistency.

  3. Mix in the chopped dill or herb.

Recipe Notes

For the dressing I used this tangy tahini sauce as a base (recipe given above). 

While eating raw foods may not be for everybody, it is highly advisable to include at least some raw foods in our daily diet wherever possible.

(The pumpkins, carrots and beets may also be very lightly steamed, if desired.)

 

This salad can even be a meal in itself.