This light and refreshing salad really hit the spot tonight.

Pumpkin Avocado Mango Salad

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:

  1. 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.
  2. Place the slices in a steamer and steam for 3-5 minutes.
  3. 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.
  4. Make the dressing.
  5. Arrange the peeled avocado pieces, and the pumpkin slices with the mango pieces.
  6. Drizzle the dressing over the salad optionally you could garnish with coriander leaves and sprinkle sunflower seeds.