Eat Clean, Play Dirty: 4 Healthy Recipes From Sakara Life's New Cookbook

SERVES 4 TO 6 

FOR THE PUMPKIN SEED AND LEMON DRESSING 

-¼ cup (60 ml) fresh lemon juice
-½ cup (120 ml) raw pumpkin seed oil
-1 teaspoon grated fresh ginger
-2 cloves garlic, minced
-Himalayan salt and freshly ground black pepper 

FOR THE SALAD  

-1 head romaine lettuce, or your favorite gem variety, chopped into 1 inch (2.5 cm) strips
-1 large beet, sliced into matchsticks
-1 cucumber, sliced into matchsticks
-4 small carrots, sliced into matchsticks
-8 radishes, sliced into matchsticks
-2 bunches fresh mint, leaves picked
-1 cup (175 g) pomegranate seeds
-¼ cup (35 g) raw pumpkin seeds
-¼ cup (35 g) sunflower seeds
-¼ cup (40 g) hemp seeds

1. Make the dressing: In a blender, combine all the ingredients with a pinch of salt and a couple of cracks of pepper and blend until smooth. Season with more salt and pepper to taste. 

2. Make the salad: Divide the lettuce among 4 large or 6 medium salad bowls. Top with the beet, cucumber, carrots, and radishes, then with the mint and pomegranate seeds. 

3. In a small bowl, combine the pumpkin, sunflower, and hemp seeds and sprinkle the mixture over the top of each bowl. Finish off the salads with a drizzle of dressing.