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🥗 Classic Styrian Salad with Pumpkin Seed Oil Dressing

400 kcal · 30 min · 4 servings

Ingredients

• 2 tbsp pumpkin seeds
• 150 g pickled pumpkin (jar)
• 200 g chicken aspic
• 1 small red onion
• 1 bunch radishes
• 150 g tomatoes (2 tomatoes)
• 2 tbsp apple cider vinegar
• 2 tsp mustard
• salt
• pepper
• 4 tbsp pumpkin seed oil
• 100 g lamb's lettuce
• 100 g arugula

Instructions

1. 1. Toast the pumpkin seeds in a non-stick pan without added fat over medium heat until they are fragrant and lightly browned.
2. 2. Remove the toasted seeds from the pan and let them cool completely on a plate.
3. 3. Place the cooked pumpkin in a colander and let the liquid drain well.
4. 4. Cut the aspic into strips approximately one centimeter wide.
5. 5. Peel the onion and slice it into very thin, fine slices.
6. 6. Wash the radishes and slice them into paper-thin rounds.
7. 7. Wash the tomatoes and remove the hard stem area in a wedge shape.
8. 8. Cut the deseeded tomatoes into small wedges or cubes.
9. 9. Take half of the cooled, toasted pumpkin seeds and crush them finely in a mortar.
10. 10. Stir the crushed seed mixture with vinegar, mustard, salt, and pepper until you have a smooth sauce.
11. 11. Stir the pumpkin seed oil into the sauce until well combined.
12. 12. Thoroughly wash the corn salad (lamb's lettuce) and the arugula.
13. 13. Dry the greens using a salad spinner or a kitchen towel.
14. 14. Mix three-quarters of the prepared pumpkin seed sauce with the leafy greens.
15. 15. Fill a large serving platter with the dressed salad.
16. 16. Distribute the drained pumpkin, aspic, onions, radishes, and tomatoes evenly over the salad.
17. 17. Drizzle the finished salad with the remaining pumpkin seed sauce and serve immediately.

Nutrition per serving

• kcal: 400
• Protein: 22 g · Fett/Fat: 28 g · Carbs: 14 g