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This salad is beautifully green and filled with bold flavors. I make it both dairy with the feta cheese, and parve too. Try the sweet and salty pepitas or buy store-bought honey-glazed pecans for an easy substitute. The pepitas are great for snacking, too, and give this salad a homemade and unique touch.
6 cups mixed greens
1 cup sugar snap peas, halved
2 Persian cucumbers, halved and sliced
1 pink grapefruit, pomelo or orange, segmented
1/2 cup Ta’amti Feta Cheese (optional)
1 avocado, cut into 1/2-inch pieces
1/2 cup sweet and salty pepitas, recipe below, or honey-glazed pecans
1/2 jalapeño pepper
2 tablespoons Gefen Mayonnaise
2 tablespoons non-dairy sour cream, such as Tofutti
1 teaspoon lime zest plus 3 tablespoons fresh lime juice
1/2 teaspoon Gefen Minced Garlic
3/4 cup packed cilantro
1 small shallot
2 teaspoons Manischewitz Honey
1/4 cup olive oil
1/2 teaspoon salt
vegetable oil, to grease baking sheet
2 tablespoons unsalted margarine or butter
1 and 1/4 cups fresh pumpkin seeds (pepitas)
3 tablespoons sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice, such as Gefen Allspice
1/4 teaspoon ground cloves
1 teaspoon kosher salt
Preheat oven to 350 degrees Fahrenheit. Line a rimmed baking sheet with foil and grease with oil.
Melt the margarine in a sauté pan over medium heat. Add pepitas, toss to coat, then add sugar, cinnamon, ginger, allspice, cloves, and kosher salt. Spread pepitas on the prepared baking sheet in a single layer and cook, stirring once or twice, until golden brown all over, eight to 10 minutes. Cool completely.
With an immersion blender, puree jalapeno, mayonnaise, sour cream, lime zest, lime juice, garlic, cilantro, shallot, honey, olive oil, and salt until smooth with some nice green flecks running throughout.
In a large bowl, toss greens, sugar snap peas, cucumbers, grapefruit, feta cheese, avocado and pepitas. Drizzle with dressing and mix well. Serve immediately.
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