Sunflower Pumpkin Turmeric Salad
I still have turmeric on the brain. All of the wonderful, healthy benefits that you get from eating this spice, let alone how tasty it is, inspires me. I have been craving easy, hearty raw food salads for lunch. Since I am up in the frozen tundra, I like to have a little more substance to my meals at this time of year. Starting with pumpkin seeds and sunflower seeds, I added some of my favorite veggies and came up with a satisfying, flavorful salad that is perfect for lunch or dinner. Read more about turmeric here.

Sunflower Pumpkin Turmeric Salad
SERVES 4
Salad
- 3/4 cup Pumpkin Seeds
- 3/4 cup Sunflower Seeds
- 1/2 cup Sweet Onion, chopped
- 1 cup Celery, chopped
- 2 cups Jicama, chopped
- 1 cup Cucumber, chopped
- 1 cup Raisins*
- Soak pumpkin seeds and sunflower seeds in water for 6+ hours. (I normally do this the night before and place in the refrigerator.)
- Drain, rinse and place in food processor. Pulse about 5-10 times to coarsely chop the seeds.
- Remove from food processor and place in bowl. Add all other ingredients. Stir.
Dressing
- 1/2 cup Brazil Nuts
- 2 Dates
- 2 teaspoon Turmeric
- 1/4 cup Water
- Soak Brazil nuts and dates for at least 3 hours.
- Place Brazil nuts, dates, turmeric and water in vitamix. Blend until smooth.
- Combine well with salad mixture.
*If you want truly raw raisins, you will need to dehydrate grapes in your dehydrator.
El wrote on January 20, 2010
Looks light and refreshing!
Damon wrote on January 19, 2010
LOVE curry and turmeric! Jicama is so hard to find for me though….for some reason. I might try some apple instead? Thank you yet again!
evergreen wrote on January 19, 2010
Thanks so much for posting this recipe, I loved it!
ramona wrote on January 19, 2010
hmmm. I also doscovered the joy of having raisins in my salads. yummie
Nora wrote on January 18, 2010
That looks refreshingly different! yum
Antony wrote on January 18, 2010
Delicious! Thanks for sharing this 🙂
kindas wrote on January 18, 2010
YUMMMMM!