Salad of avocado, lettuce, butternut squash and walnuts

Salad of avocado, lettuce, butternut squash and walnuts

Ensalada de aguacate y calabaza asada

By
From
Spanish Made Simple
Serves
6

Salads don’t have to be garnishes, sides or starters. Once a week I always have a big plate of salad as a main course and nothing else. This one will fill you up, big time.

Ingredients

Quantity Ingredient
1 small butternut squash, cut into slim wedges
a good drizzle extra virgin olive oil
2 heads little gem lettuce, leaves separated
2 avocados, peeled, stoned and cut into chunks
100g walnut halves
a few fresh coriander leaves, to garnish
salt

For the vinaigrette

Quantity Ingredient
1 lemon, grated zest and juice
1 tablespoon whiskey
1 tablespoon honey
1 teaspoon salt
50ml extra virgin olive oil

Method

  1. Preheat the oven to 150°C and line a baking sheet with baking parchment.
  2. Rub the butternut squash in the olive oil and some salt, spread out on the baking sheet and bake for 30 minutes. Allow to cool.
  3. Combine the lemon zest and juice, whisky, honey and salt for the vinaigrette in a small bowl and whisk for 1 minute. Slowly pour in the olive oil in a thin, steady stream, whisking until the vinaigrette has emulsified.
  4. Place the cooled butternut squash, the lettuce, avocados and two-thirds of the walnut halves into a salad bowl and mix to combine. Roughly chop the rest of the walnuts and sprinkle over the salad. Drizzle with the vinaigrette and garnish with the coriander leaves.
Tags:
Spanish
simple
weekday
tapas
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