How to Make a Raw Pumpkin Salad

Pumpkin works baked, boiled, fried, frozen—or raw. Nutritionists favor the raw option because fresh pumpkin flesh keeps more of its nutrients. Cooking can strip away B vitamins, reduce levels of vitamin C and the fat-soluble vitamins A and E, and lower minerals such as copper, manganese, and potassium. If your digestive system can handle the high fiber in fresh pumpkin, go ahead and make a salad with it. If you have digestive issues, use roasted pumpkin flesh instead.

Ingredients (for 2 servings): 300 g pumpkin, 2 eggs, 60 g sour cream, 1 clove garlic, black pepper and salt to taste.

Peel the pumpkin and remove the seeds. Hard-boil the eggs (10 minutes), then peel and chop them into cubes. Press the peeled garlic through a garlic press. Mix the garlic with the sour cream, salt, and black pepper.

Grate the pumpkin flesh on a grater with long slots—the kind used for Korean-style vegetable shredding. Add the eggs and the sour cream dressing to the pumpkin. Mix well and enjoy. It will be delicious!

Life Hack

When making salads, consider how flavors and textures will work together. Good pairings for pumpkin include eggs, cheese, honey, cinnamon, nutmeg, vegetable oil, thyme, and sea salt.