Dr. Gundry’s Seed-sar Salad

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 EvolutionDr. 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!

Dr. Gundry's Seed-sar Salad
Dr. Gundry’s Seed-sar Salad
Dr. Gundry's Seed-sar Salad
Serves 2
A primal version of Caesar salad.
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920 calories
18 g
150 g
63 g
72 g
24 g
340 g
2214 g
2 g
0 g
36 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 920
Calories from Fat 553
% Daily Value *
Total Fat 63g
Saturated Fat 24g
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 30g
Cholesterol 150mg
Sodium 2214mg
Total Carbohydrates 18g
Dietary Fiber 5g
Sugars 2g
Protein 72g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the dressing
  1. 1/2 cup raw pumpkin seeds or pepitas
  2. 1 garlic clove, crushed, or 1/8 to 1/4 tsp. garlic powder
  3. 1/4 tsp. each sea salt and cracked black pepper, plus additional pepper for serving
  4. Juice of 1/2 lemon, preferably Meyer
  5. 1 tsp. Dijon mustard
  6. 4 Tbsp. extra-virgin olive oil
For the Salad
  1. 1 (5-oz.) package pre-washed romaine leaves, or 1 head romaine, leaves washed and torn
  2. 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
  3. Shaved Parmigiano-Reggiano cheese, for garnish
Make the dressing
  1. 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.
  2. 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.)
Make the salad
  1. 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.
  1. Dr. Gundry's tip: the dressing is equally good as a dip for veggies or drizzled over grilled or steamed asparagus.
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