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
- 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.