Here’s a crunchy combination you’re sure to love. In the first test, the dressing was too thin and something was missing. Here’s the revised version with a slightly thicker and sweeter dressing to tie everything together. Enjoy!

Time: 20 minutes

Serves: 4


30g raw pumpkin seeds
25ml fresh grapefruit juice
30ml honey
2g kosher salt
1g paprika
0.5g fresh ground black pepper
20ml extra-virgin olive oil
4 stalks celery – thinly sliced
1 bulb fennel – thinly sliced



Place a frying pan on medium-high heat and add the pumpkin seeds. Cook, tossing often until toasted. Remove from heat and set aside.

In a small bowl, mix together the grapefruit juice, honey, salt, paprika and pepper. Slowly whisk in the olive oil.

In a bowl, toss the celery, fennel and dressing.

Serve topped with the pumpkin seeds.

Get the PDF and nutrition info

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