Make Ahead

Seeds for Salads

December 19, 2010
1 Rating
Author Notes

I love seeds on my salads, whether green salads or a roasted vegetable salad. As I use them so often, I make a big batch and have them always handy. Not only are they super foods and really healthy but also they make any dish look amazing.
If you don’t want to have the trouble of toasting all the seeds, buy them already toasted.
This is my favourite mix. Keep it in a jar, handy for any occasion. —Maria Teresa Jorge

  • Serves several
  • 1 cup Slivered almonds toasted
  • 3/4 cup Sunflower seeds toasted
  • 3/4 cup Pumpkin seeds roasted
  • 1/2 cup White Sesame seeds
  • 1/4 cup Black Sesame seeds
  • 1/4 cup Toasted Wheat Germ
  • 1 pinch dry Chilli flakes, cut up very small
  • Salt
In This Recipe
  1. Toast very lightly all the ingredients, except the Chilli flakes and salt.
  2. As soon as you have taken the seeds out of the oven, add a little salt while still warm.
  3. Cut up very very finely a pinch of dry Chilli flakes. Wash your hands very well when you’ve finished.
  4. When all the seeds are completely cold, add the Chilli Flakes and put in an airtight jar.

See what other Food52ers are saying.

  • Maria Teresa Jorge
    Maria Teresa Jorge
  • TheWimpyVegetarian

2 Reviews

Author Comment
Maria T. December 19, 2010
Hi Suzanne, thanks for your comment. Keep the almonds out of the mixture, it will be as nice. I don't know if you can eat pistaccios, but roasted pistaccios also give a nice crunchiness to the mixture.
TheWimpyVegetarian December 19, 2010
I can't do the almonds (allergies) but this looks great!! I too love seeds on my salads and vegetables. I do a sprinkling on pastas too sometimes. This could make a great little gift / party favor too! Saved this to make over the holidays.