Posts Tagged ‘Pumpkin Seeds’

Indian Spice Asian Pear SALAD


ASIAN PEARS and AVOCADO w/GARAM MASALA and PUMPKIN SEEDS

ORGANIC WHEN POSSIBLE otherwise clean off with a vegetable wash.

For a Salad – serve atop a plate of greens – your choice, I enjoy WATERCRESS, ARUGULA, BABY SPINACH, etc. For dessert, by itself.

MANI INGREDIENTS:
ASIAN PEARS – core and slice thin -they’ll turn brown so spritz a little lemon
AVOCADO – preferably the BIG thin Skin ones – slice as thin as the Asian Pear
but not too thin so they fall apart – the lemon will help the avo stay green as well
PUMPKIN SEEDS – TOAST either in the oven/toaster oven/ on top of stove in a pan til they POP. The Toaster Oven is easy, while you’re slicing the other ingredients they can toast(BUT you have to remember they’re in there – I have burnt my share of nuts).
DRESSING:
GARAM MASALA = a blend of sweet and hot spices
1 stick of CINNAMON
1/2 c. SUGAR (raw, unprocessed if you like)
pc. of GINGER – the size of your thumb – if you like it spicier next time put more
2 tsp. of CARDAMOM PODS & CORIANDER SEEDS lightly crushed(pestle and mortar if you have or a kitchen hammer for tenderizing?)
10 whole BLACK PEPPERCORNS slightly crushed
1/4 tsp. dried hot RED PEPPER FLAKES
Put 2 c. WATER in a small pot with all the ingredients and boil and then lower to simmer for 15 min. Remove from heat and let steep. Strain and reserve the fragrant herbs and spices, then put the syrup in a bottle to cool and serve on top of this magnificent dish and then serve the Pumpkin Seeds on the side for your fellow diners to sprinkle on top. *I put them back into the jar with whatever syrup is left over and refrigerate to use later*