Digestive Nutrition Clinic - Pumpkin Salad with Tahini Dressing
Pumpkin Salad with Tahini Dressing
Keywords
- pumpkin
- tahini
- nuts
- seeds
- olive oil
- low fodmap
- clean fodmap
- gluten free
Ingredients
- 2 cups (220 grams) Japanese pumpkin, cut in small pieces
- ⅛ teaspoon (0,3 grams) cumin
- ⅛ teaspoon (0,3 grams) sweet paprika
- 1 teaspoon (5 ml) olive oil
- Salt & pepper
- 3 tablespoons (42grams) tahini paste
- 1 tablespoon (15 grams) lemon juice
- 3 tablespoons (45 ml) warm water
- ½ teaspoon (1,2 grams) cumin
- ½ teaspoon (1,2 grams) sweet paprika
- ½ teaspoon (3 grams) salt
- ¼ teaspoon (0,6 gram) pepper to taste
- Roasted pumpkin
- 20 toasted macadamia nuts
- 4 tablespoons (32 grams) roasted pumpkin seeds
- 8 cups (160 grams) baby arugula leaves
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