Easy Green Salad with Pumpkin seeds and Toasted Pine Nuts

If you need to put more time into your main dishes, but want your salad to shine still, make this one. It doesn’t take much effort at all, but ticks every box on flavor.

I made it today for lunch, served with gluten free Fetta and Leek pie. The salad complemented this pie perfectly.

It is always a good idea to have a green salad on the table when you are having family or friends over for a meal. Just the colors alone make everything look more vibrant on your table.

But you are also looking for a well-rounded plate, show-casing different textures and flavors to compliment each other.

A good salad recipe is also nice to know, because you can always fall back on it when you are feeling rushed. And the beauty of this recipe is that you can just add another Cos lettuce and extra Lebanese cucumbers if you are expecting a crowd.

Easy Green Salad with Pumpkin Seeds and Toasted Pine Nuts

Serves: 6 -8 Prep Time: 10 minutes

Nutrition facts: 200 calories 20 grams fat

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Ingredients

• 1 large Cos lettuce
• 3 Lebanese cucumbers or 2 large ones
• juice of 1/2 lemon
• splash of olive oil
• Pinch of Malden Sea Salt flakes
• 1 tablespoon Pumpkin seeds
• 1 tablespoon Pine nuts
• small handful of Italian parsley

Instructions

Step 1

• Pre-heat Fan Forced oven to 180 degrees Celcius, or 350 degrees Farenheit.
• Spread pine nuts onto a baking tray and toast lightly in the oven for 5 minutes.
• If you want an even quicker salad, omit pine nuts altogether. But if you have the oven on anyway for other dishes, you may as well add the superb flavor of toasted pine nuts.

Step 2

• Roughly chop Cos lettuce
• Peel and chop Lebanese cucumbers.
• Finely chop Italian parsley
• Add lettuce, cucumbers and parsley to your salad bowl tossing well.

Step 3

• Just before you are ready to serve, add lemon, olive oil and sea salt.
• Scatter pumpkin seeds and cooled toasted pine nuts over the top.