Turmeric Salad

by Susan on January 18, 2010

I still have turmeric on the brain. All of the wonderful, healthy benefits that you get from eating this spice, let alone how tasty it is, inspires me. I have been craving easy, hearty raw food salads for lunch. Since I am up in the frozen tundra, I like to have a little more substance to my meals at this time of year. Starting with pumpkin seeds and sunflower seeds, I added some of my favorite veggies and came up with a satisfying, flavorful salad that is perfect for lunch or dinner. Read more about turmeric here.

Equipment needed: Blender, food processor (optional)

Sunflower Pumpkin Turmeric Salad

  • 3/4 C Pumpkin Seeds
  • 3/4 C Sunflower Seeds
  • 1/2 C Sweet Onion, chopped
  • 1 C Celery, chopped
  • 2 C Jicama, chopped
  • 1 C Cucumber, chopped
  • 1 C Raisins

Dressing:

  • 1/2 C Brazil Nuts
  • 2 Dates
  • 2 t. Turmeric
  • 1/4 C Water

Soak pumpkin seeds and sunflower seeds in water for 6+ hours. (I normally do this the night before and place in the refrigerator.) Drain, rinse and place in food processor. Pulse about 5-10 times to coarsely chop the seeds. Remove from food processor and place in bowl. Add all other ingredients. Stir.

For dressing: Soak Brazil nuts and dates for at least 3 hours. Place Brazil nuts, dates, turmeric and water in vitamix. Blend until smooth. Combine well with salad mixture. If you want truly raw raisins, you will need to dehydrate grapes in your dehydrator.

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{ 17 comments… read them below or add one }

kindas January 18, 2010 at 3:01 pm

YUMMMMM!

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Antony January 18, 2010 at 4:40 pm

Delicious! Thanks for sharing this :-)

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Nora January 18, 2010 at 5:22 pm

That looks refreshingly different! yum

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ramona January 19, 2010 at 5:34 am

hmmm. I also doscovered the joy of having raisins in my salads. yummie

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evergreen January 19, 2010 at 1:37 pm

Thanks so much for posting this recipe, I loved it!

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Damon January 19, 2010 at 6:47 pm

LOVE curry and turmeric! Jicama is so hard to find for me though….for some reason. I might try some apple instead? Thank you yet again!

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El January 20, 2010 at 10:04 am

Looks light and refreshing!

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Polly January 20, 2010 at 6:07 pm

Made this last night and it was awesome. I had soaked my dates a little to long, i think, so they didnt have much flavor so i added a splash of maple syrup. Had a big plate last nigh, another for lunch and will finish it up for supper:) A definate keeper!

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Mary Anderson January 20, 2010 at 7:53 pm

This looks so good it has me drooling and I just finished eating supper. I can even DO this one since it doesn’t take any equipment I don’t have. Yaaay!

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Ginger Bingham January 20, 2010 at 9:18 pm

This salad is amazing. I just finished a good sized bowl. The recipe definitely goes into my favorites file. Thank you for this simple yet brilliant fare.

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Suzanne January 21, 2010 at 4:31 pm

wow that looks really good! I really like using tumeric as a spice for many dishes.

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Michal January 29, 2010 at 4:42 pm

Holy yum!

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Sue Burley January 30, 2010 at 7:59 pm

Loved the crunchiness of the jicama. I just saw your other jicama salad and will try it when I return from vacation.

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Beth Reeves October 20, 2010 at 2:12 pm

hi — is it possible for you to make a “printable” version of your recipes with photo? I love the photos — so inspiring!

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Susan October 20, 2010 at 4:57 pm

I will be coming out with “The Best of Rawmazing 2009-2010″ very soon. It will be available in both print and as a download!

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Jeani December 31, 2010 at 10:12 pm

OK, this was another delicious recipe. Turmeric is new to me, insofar as using it as a flavoring spice instead of merely to color something. This dressing was a bit much for me, and I knew I wouldn’t be able to handle it no matter what other ingredients were in the salad. So, instead of putting raisins in the salad, I soaked 1/2 cup for a while and put them in the dressing. Now I think it’s amazing. I will definitely make this again, but will maybe cut back on the turmeric a little.

Thank you again.

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Mara May 16, 2013 at 4:29 pm

Yum! I made this yesterday for dinner (minus cucumbers, because I can’t stand them. I added more celery to fill it out) and it was a universal success among my family. We loved the combination of textures.

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