I am posting this recipe on request of a reader and also because I love it. It was pictured on my post Salmon burgers even a kid could love.
This is the recipe for Dr. Gundry’s Seed-sar Salad from his book Dr. Gundry’s Diet Evolution. Dr. Gundry writes that this is his most requested recipe. It’s a primal version of the beloved Caesar salad. The directions below include protein because this is intended as a stand-alone salad. However, I also make it without the protein source, as an accompaniment to a meal.
Dr. Gundry also has some helpful eating rules that I find easy to remember and worth reposting here:
- If it ’s “white”, keep it out of sight. (Sugar, artificial sweetener, milk, pasta, potatoes, white bread, etc.)
- If it ’s “beige” you had better behave. (All other grain products, chips, cookies, crackers, muffins, pizza, tortillas, etc.)
- If you eat “dark green”, you will become lean.
- If you eat fake fats, you’ll get heart attacks.
Happy healthy eating!
- 1/2 cup raw pumpkin seeds or pepitas
- 1 garlic clove, crushed, or 1/8 to 1/4 tsp. garlic powder
- 1/4 tsp. each sea salt and cracked black pepper, plus additional pepper for serving
- Juice of 1/2 lemon, preferably Meyer
- 1 tsp. Dijon mustard
- 4 Tbsp. extra-virgin olive oil
- 1 (5-oz.) package pre-washed romaine leaves, or 1 head romaine, leaves washed and torn
- Choice of: 2 grilled chicken breast halves or boneless thigh (available in most grocery stores); 1 cup cooked cocktail shrimp; 1 (6-oz) can albacore tuna in water, drained; or (5- or 6-oz.) can crab meat
- Shaved Parmigiano-Reggiano cheese, for garnish
- In the bowl of a small food processor, pulse the pumpkin seeds until finely ground but not a paste, or pulse in small batches in a spice or coffee grinder.
- If using a food processor, add the garlic, sea salt, and pepper, and pulse until the garlic is well mixed with the seeds. Squeeze in the lemon juice, add the mustard and oil, and blend until creamy. Check and add more salt if desired. Dressing should be thick, but if it is too thick, add more oil or lemon juice. (The dressing can be made and stored in the refrigerator for several days. If it separates, simply whisk briefly before serving.)
- Place the salad greens in a large mixing bowl, pour on the dressing, and mix well until the leaves are coated. Place on two plates and top with your choice of protein. Shave a few strips of Parmigiano-Reggiano over the top and sprinkle with a grinding or two of fresh pepper.
- Dr. Gundry's tip: the dressing is equally good as a dip for veggies or drizzled over grilled or steamed asparagus.