5 (Roasted) Super Seeds Salad



A couple of weeks ago I had the privilege of attending a friend’s wedding in a little town called Montreux located at the foot of the Swiss Alps.  During my stay at a beautiful lake side hotel, I sampled a hearty Seeds Salad that I’ve not been able to forget.

So as soon as I got back home, I attempted to recreate this dish which I thoroughly enjoyed but with my own spin.  Guess what – it turned out fab!  This salad is not only delicious and so easy to make, but its also loaded with so much nutrients from all the super seeds.  Let me lay it all out for you…

Pumpkin seeds: help improve immune system and reduce risk of diabetes
Sunflower seeds: for strong bones and beautiful skin.
Flax seeds: strengthens heart and digestive health.  can help lower blood pressure/cholesterol.
White sesame seeds: promote youthfulness and help prevent osteoporosis.
Black sesame seeds: great for hair and nourishes the blood


This dish is so light yet gratifying.  Imagine fresh mixed salad leaves accompanied by plenty of crunchy seeds and chunks of creamy avocado drizzled over with some slightly sweet balsamic reduction.  Need I say more…

5 (Roasted) Super Seeds Salad

Recipe Type: salad, low carb, egg free, gluten free, dairy free, vegan

Author: www.askinnydish.com

Serves: 2


    For the Salad
  • Mixed herb salad (enough for 2)
  • 1/2 – 1 Avocado (sliced/chopped into cubes)
  • 2 tbsp Pumpkin seeds
  • 2 tbsp Sunflower seeds
  • 1 tsp White sesame seeds
  • 1 tsp Black sesame seeds
  • 1 tsp Flax seeds
  • light Olive oil (for brushing baking tray)
  • For the Balsamic Reduction dressing
  • 2 tbsp Extra virgin Olive oil
  • 2.5 – 3 tbsp Balsamic vinegar
  • a squeeze or two of Lemon (more if needed)
  • Sea salt (to taste)


  1. Pre heat oven to 150c. Line baking tray with aluminium foil and brush lightly with olive oil.
  2. Place all the seeds on the tray and oven roast for 25 minutes. Reduce the heat ever so slightly and roast for another 10 minutes or so or till seeds are golden brown. When done, remove from heat and let cool for a few minutes.
  3. While the seeds are roasting, bring balsamic to boil in a small saucepan. When it starts to bubble, reduce heat to low/medium and wait till the texture to turn into glaze (the content should reduce to half). Use a spoon to stir and check occasionally. when done, transfer the balsamic reduction to a small sauce bowl and let cool for a few minutes.
  4. Place extra virgin olive oil, lemon juice, sea salt and balsamic reduction/glaze into a small bowl. Whisk till well combined. This is your salad dressing
  5. Arrange salad and avocado slices on a serving plate/bowl. Add the roasted seeds, drizzle over the dressing and serve immediately


Please note that every oven is different so roasting time for the seeds may vary slightly so keep a watchful eye. Remember to go organic as much as you can!


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