When entertaining this summer, whip up this Pumpkin and Pistachip Salad. Set to be a hit with your guests as it is delicious and much easier than it looks! Why not add it to your Christmas table to compliment the traditional green salad.
Ingredients:
700g peeled and seeded pumpkin
Salt and cracked black pepper
100g baby spinach leaves
75g pistachio kernels
1 avocado, cut into wedges
1 small Spanish onion, thinly sliced
¼ cup basil leaves
2 tablespoons red wine vinegar, to serve
Method:
Preheat oven to 200C. Slice the pumpkin into thin wedges and place on a baking tray lined with non stick baking paper. Spray with oil spray and sprinkle with salt and pepper. Cook for 20-25 minutes or until tender and golden. Remove from the oven and set aside to cool slightly.
Arrange the pumpkin on a serving plate with baby spinach, pistachio, avocado, Spanish onion and basil. Drizzle with red wine vinegar and serve. Serves 6.
Nutrient content per serve:
Energy 870kJ (207kcal), Protein 6g, Total fat 16g, Saturated fat 3g (19% of total fat), Monounsaturated fat 9g, Polyunsaturated fat 3g, Carbohydrates 10g, Fibre 4g
Did you know:
Pistachio nuts are rich in protein and plant sterols which help lower cholesterol reabsorption.
For further nutritional facts please visit www.nutsforlife.com.au
Recipe courtesy of Nuts for Life.
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