Pumpkin, Avocado, Mango Salad with Thai Chili Vinaigrette
This light and refreshing salad really hit the spot tonight.
Serving Size: 4
Ingredients:
- 1/2 small hokkaido pumpkin, deseeded
- 1 avocado, peeled and sliced
- 1 mango, peeled and sliced or cubed
for the vinaigrette:
- 1 small red onion, minced
- 3 tablespoons sweet Thai chili sauce
- 2 tablespoons white balsamic vinegar
- 2 tablespoons tomato juice
- 1 tablespoon olive oil
Directions:
- If you have an organic pumpkin, there is n need to remove the skin as once it is steamed, it is also soft and edible. Remove the seeds from the piece of pumpkin and slice it very thinly.
- Place the slices in a steamer and steam for 3-5 minutes.
- When the pumpkin pieces are soft, remove from the steamer and place in a bowl of cold water to stop the cooking process. You want the pumpkin cooked, but not pureed.
- Make the dressing.
- Arrange the peeled avocado pieces, and the pumpkin slices with the mango pieces.
- Drizzle the dressing over the salad optionally you could garnish with coriander leaves and sprinkle sunflower seeds.