Veggie Magazine March_2019

EAT WELL

Cruelty-free, planet-friendly and utterly delicious; expect

all three from these fresh salad ideas

Sustainable

SPRING SALADS

Avocado S

alad

Avocado Salad
Per serving: 859 cals | 74.4g fat

Serves 6
Ready in 50 mins

1 butternut squash or
sweet potato, peeled,
cubed and roasted
2 tbsp olive oil
1 tbsp ground cumin
200g green beans,
topped and steamed

100g baby spinach leaves

2 large avocados, cubed

100g feta cheese, cubed

For the honey-soy dressing:

1 tbsp honey

2 tbsp soy sauce

60ml olive oil

For the nut & seed sprinkle:

155g chopped almonds

105g pumpkin seeds

80g pine nuts

60g sunflower seeds

80g sesame seeds

a few splashes of tamari

or soy sauce

1 First, make the sprinkle.

This can be prepared in

advance. Place a heavy-based

frying pan over a high heat

until hot. Reduce to a medium

heat and add the almonds.

Move the nuts around the pan

continuously as you roast them

to ensure they don’t burn.

2 Next, add the pumpkin seeds,