Yield: 4 portions
RAW BUTTERNUT SALAD WITH AVOCADO AND CORIANDER
Did you ever eat raw butternut? It is so deliciously nutty and fresh. This butternut salad with creamy avocado and roasted nuts is revolutionary. It is a MUST TRY and so easy !
Ingredients
- ½ medium butternut , (400-450 gr)
- 2 avocados, cubed
- 1 handful fresh coriander
- 1 tbsp pumpkin seeds
- 1 tbsp sunflower seeds
- ½ chili , (fresh or 1 tsp chili flakes)
- 2 limes, squeezed
- 3 tbsp olive oil
- Gomasio & fresh ground pepper to taste
Instructions
- Peel, remove the seeds and grate your butternut squash. Place in a bowl and set aside.
- Remove the coriander leaves from the stem. Chop the leaves and add them to the bowl. Stir it together.
- Squeeze the lime juice over the bowl. Add a drizzle of olive oil, chili, gomasio and fresh ground pepper to taste. Stir well.
- Place your bowl into the fridge (10 minutes) to serve it very fresh.
- In the meantime, roast the pumpkin and sunflower seeds in a pan for 1 to 2 minutes, until it starts to pop. Place on the side and allow to cool down.
- When you are ready to serve, take your butternut salad out of the fridge. Cut your 2 avocados into cubes and add them to the serving bowl. Add your roasted seeds. Stir well. Enjoy!
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