I’ve recently developed a bit of a thing for topping my salads with sesame seeds for a subtle, delicious crunch. Sesame seeds are packed with a number of important minerals including copper, calcium, magnesium, manganese and zinc, so they’re a nutritious addition also! I find they complement Asian flavours really well, so I have teamed them with a zesty tamari dressing for this pumpkin, avocado and sesame salad. This recipe makes a perfect quick lunch or dinner – make double, so you have something for your next meal too. To top it off I always like to add a protein to my salad – the recipe notes include some simple suggestions.
Pumpkin, Avocado and Sesame Salad
This healthy and colourful pumpkin, avocado and sesame salad is finished with a zesty gluten free tamari dressing.
- 120 grams pumpkin about one cup diced
- 1 small lebanese cucumber or about 1/4 of a larger cucumber
- 1/2 cup radish
- 1/2 avocado
- 1 handful baby spinach
- 1 tbsp sesame seeds
- 1-2 tsp tamari
- 2-3 tsp lime juice or apple cider vinegar
- 2 tbsp extra virgin olive oil
Steam the pumpkin until just soft (depending on size of the chunks you have cut, about 10 minutes in a stovetop steamer is what I usually do) , then set aside to cool while you prepare the rest of the salad. Alternatively, you can roast the pumpkin in the oven if you prefer.
Create the salad dressing by placing the olive oil, tamari and cider vinegar in to a small jar and shaking together, or whisk them together in a little bowl. (Adjust the amounts of each to suit your preference.)
- Wash, trim and dice the cucumber and the radish. Cut the avocado into chunks.
- Layer together the salad starting with the baby spinach, followed by the pumpkin/cucumber/radish and then top with the avocado chunks and sesame seeds. Drizzle over the dressing.
Enjoy! Serve this with a protein like a salmon fillet (my favourite), grilled chicken or a couple of boiled eggs. If you're eating this on the go, bringing along a tin of tuna or salmon also pairs really well.
*If you have time, toast the sesame seeds before you add them to the salad. You can do this by tossing them around in a pan on the stovetop (no need to add oil), or spread them out over an oven tray (again, no oil) and toast them at 180 C, just for a few minutes – they don’t take long.