Zucchini Ribbon & Squash Salad
By Saskia Gregson-Williams
Yield 2 servings
Download Recipe
Ingredients:
Salad:
- 1 butternut squash
- 3 courgettes
- 1 avocado
- 4 handfuls salad leaves
Vinaigrette:
- 1 tablespoon tamari
- juice of 1 lemon
- 2 tablespoons extra virgin olive oil
Method:
- Preheat the oven to 374 degrees Fahrenheit.
- Peel and chop the squash into small bite sized cubes. Place on a roasting tray, drizzle with olive oil and a pinch of salt and roast for around 30 minutes until well caramelised and soft.
- Meanwhile with a peeler, peel the courgettes into ribbons.
- Put the salad in a bowl, add the courgette strips, cube your avocado and then add the roasted squash.
- Combine all ingredients for the vinaigrette and toss so everything is coated.
- Plate and serve!