What a vibrant salad!! This whole thing comes together in about 10 minutes. Eat it as a beautiful spring meal (if you love tart flavours) or serve it as a side to brighten your main dishes!
Half a large Granny Smith apple (or Ambrosia if you prefer a bit sweeter), halved again then thinly sliced
Third of a cucumber, thinly sliced
1/3 C pumpkin seeds
1 Tbsp Olive Us Rosé White Balsamic
Dressing:
1 Tbsp Olive Us Rosé White Balsamic
1 Tbsp lemon juice
2 Tbsp Olive Us Persian Lime Olive Oil
1/2 tsp Olive Us Pacific Blue Flake Salt
1/4 tsp grated fresh ginger
Toast the pumpkin seeds in a small pan over medium/low heat, stirring occasionally to prevent browning (about 5 minutes). While the seeds are toasting, slice the apple and cucumber and place in a serving bowl. Shake the dressing in a jar and pour it over the apples and cucumbers; stir to coat all surfaces.
Once the seeds are starting to pop/crackle a bit, add the remaining Tbsp of Rosé White Balsamic and stir quickly. Continue stirring over medium heat to ensure every surface is coated. Allow the balsamic to caramelize, but not to burn (about 1 minute), then remove from heat. Put the caramelized seeds on a plate to cool and harden a bit (a few minutes), then crumble them over the salad and serve immediately. Enjoy!
