I’m almost embarrassed to call this Super Salad Sprinkle Recipe a ‘recipe’. Remember #Avocadogate? That international scandal last year targeting kitchen goddess Nigella Lawson who was accused of skulduggery with avocados and bread? She was practically drawn, hung and quartered for her Avocado on Toast ‘Recipe’ which opened the first episode of her newest television series. Nigella may have been mocked for her culinary simplicity, but the series was called Simply Nigella afterall, and avocado sales for one U.K. supermarket chain rose 30%! So, maybe I can get away with my Super Salad Sprinkle Recipe as a ‘recipe’ this time.
Just like Nigella’s mashed avocado spread on toast, this Super Salad Sprinkle Recipe is a simple assemblage of a few ingredients. In this case, it’s my favourite nuts and seeds, gently toasted in a dry pan to develop their earthy flavours and give added crunch. I use almonds and pistachios but you could easily swap in cashews, peanuts or macadamias. Add a salty splash of tamari for flavour and that’s it!
Salads are often maligned, and sometimes with good reason. Some salads are too lean and leave you craving for a side of meat. Other salads are hidden beneath a creamy dressing that contains your recommended fat intake for the day. Then there are the soggy salads that have been dressed too early and leave your once vibrant vegetables limp and pasty.
So, it’s my Super Salad Sprinkle Recipe to the rescue. The nuts and seeds add delicious protein and flavour to any salad that is looking a bit lean. The addition of the Super Salad Sprinkle may even satisfy your favourite omnivore when added to a meatless meal. The nuts and seeds in the sprinkle contain good fats, unlike salads that take their flavour from oily or creamy dressings. And adding a shake of the Super Salad Sprinkle to the top of your salad just before serving ensures a lovely textural contrast and crunch to prevent a soggy salad.
Other ways to enjoy this Super Salad Sprinkle Recipe:
- Shake a tablespoon or two over just cooked green beans and broccoli.
- Add a few tablespoons to a batch of wok-fried rice.
- Make a salad of quinoa, roasted pumpkin, cauliflower and broccoli and finish with salad sprinkles.
- Eat by the handful for a tasty and handy snack with drinks.
- Carry a jar of this Super Salad Sprinkle with you to bring life to any old boring takeaway salad.
- ½ cup raw almonds
- ½ cup raw pistachios
- ½ cup sunflower seeds
- ½ cup pumpkin seeds
- ¼ cup sesame seeds
- 2 tablespoons tamari
- Heat a large non-stick pan over a low heat.
- Add the almonds and pistachios to the pan. Keep the nuts moving around the pan with a wooden spoon until they are toasted around the edges. Remove the nuts from the pan and set aside.
- Add the sesame seeds to the pan and gently dry roast until golden. Using a wooden spoon to keep the seeds moving and ensure they do not catch. Remove the seeds from the pan and set aside.
- Add the sunflower and pumpkin seeds to the pan. Keep a close eye on the seeds as you move them around the pan with a wooden spoon. Dry roast the seeds until the pumpkin seeds begin to crackle and pop.
- Return the dry roasted almonds, pistachios and sesame seeds to the pan along with the tamari. Work quickly to stir the tamari through the nuts and seed mix to ensure every little piece gets a coating.
- Spread the super salad sprinkle on a baking tray and allow to cool.
- Store in a jar or air-tight container for up to two weeks.