This salad is the perfect complement to any dish with cumin. Quick and delicious!
Just a note about The Seeds… We make these by heating raw pumpkin and sesame seeds in a skillet until they are lightly toasted or start to pop. Make a bunch. You will find yourself snacking and topping pretty much everything you make with them.
- 2 handfuls baby spinach
- 1 carrot, sliced
- 1/8 c dried blueberries
- 3 green olives (sliced)
- 2 T of The Seeds (a mixture of toasted pumpkin and sesame seeds)
- 2 T prepared hummus (we like sun-dried tomato)
- 1 slight squeeze of half a lemon
- 1 t olive brine
- 1 t olive oil
- 1 t flax oil
Wisk 2 T hummus, lemon squeeze, 1 t olive brine, 1 t olive oil, and 1 t flax oil in a small mixing bowl and set aside to rest. Assemble 2 handfuls spinach, 1 sliced carrot, 1/8 c dried blueberries, 3 sliced green olives and 2 T of The Seeds in a salad bowl. Toss with 1-2 T hummus dressing and enjoy!