Roast pumpkin, green beans and avocado salad with honey soy dressing and toasted almonds

Recipe~Finder

Cooking time: Less than 60 minutes

Cuisine: Modern Australian

Healthy options: Egg free; Low carb; Low cholesterol; Low fat; Low GI; Vegetarian; Healthy

Serves: 4

Type: Kids; Easy; Salad; Family

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Roast pumpkin, green beans and avocado salad with honey soy dressing and toasted almonds

Ingredients

1 butternut pumpkin, peeled, cut into 2.5cm cubes
1 tablespoon ground cumin
2 tablespoons olive oil
salt and freshly-ground black pepper
200g green beans, topped
100g baby English spinach leaves
2 avocados, cut into 2.5cm cubes
100g flaked almonds or chopped macadamias, toasted
Dressing:
1 tablespoon honey
2 tablespoons soy sauce
¼ cup olive oil

Preparation method

Preheat the oven to 200°C. Line baking tray with non-stick baking paper. Place the pumpkin, cumin and olive oil on the tray and toss to coat. Roast pumpkin in preheated oven for 20-25 minutes, tossing occasionally, until cooked through and coloured on the edges. Place in a large serving bowl.

Meanwhile, bring a medium saucepan of water to the boil over high heat. Blanch the beans for 2-3 minutes or until bright green in colour. Drain and refresh in iced water. Place in the serving bowl. Add the spinach, avocado, almonds or macadamias and dressing to the serving bowl and toss to combine.

This recipe was provided by Australian Avocados.

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