Pumpkin Seed Dressing Recipe
I love whipping up a simple salad dressing recipe at the beginning of the week. This pumpkin seed dressing uses pantry ingredients that transform into a creamy, nutty, and tangy dressing that can be drizzled on everything from salads to cooked veggies to scrambled eggs to fish.
Pumpkin seeds, or pepitas, are a delicious and nutritious ingredient. I keep shelled pumpkin seeds (the green inner seed) on hand at all times. Store pumpkin seeds in the fridge, like all nuts and seeds, to give them a longer shelf life and prevent rancidity. Pumpkin seeds have a somewhat sweet and nutty flavor, and add a delicious creaminess texture to this dressing. I consider this simple salad dressing recipe a close cousin of a tahini dressing just swapping in pumpkin seeds for tahini (which are ground up sesame seeds) for a slightly different flavor.
Use pumpkin seed dressing drizzled over shredded cabbage and carrots, or a romaine lettuce salad. Spoon over grilled or baked fish or chicken. Also delicious combined with canned tuna, or drizzled over roasted cauliflower, potatoes. It is also delicious to spruce up plain cooked rice.
Makes about 1 cup of dressing.
- 1/2 cup pumpkin seeds
- 1 cup cilantro roughly chopped*
- 1/2 cup avocado oil or other neutral oil
- 5 Tablespoons rice vinegar
- 1/2 teaspoon honey or to taste
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon ground cumin
- 1 clove garlic
Toast pumpkin seeds in a dry pan over medium heat until nutty and slightly golden. Remove from pan and cool.
Puree all ingredients in a blender or food processor until smooth. It may be necessary to add a little bit of water if the mixture is too thick.
Dressing will keep for up to a week in the refrigerator. It will solidify, so pull out a few minutes before using to let it come to room temperature.
*Use the cilantro stems too, they are full of flavor!