Serves 2
For the salad:
1 ½ cup roasted butternut, in cubes
100 to 150g baby spinach leaves
1 avocado chopped
¼ red cabbage, shredded
¼ cup coconut flakes, lightly toasted
2T pumpkin and sunflower seeds, lightly toasted
For the dressing:
120ml olive oil
1 cup fresh coriander and basil
1 garlic cloves
10 cashew nuts
1 Tbs. coconut yoghurt – optional
1 cm chopped ginger
Juice of 1 lime, Half chopped chili, salt and pepper. Blitz in a blender!
Source: Judith Johnson, RD
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Copyright © 2023 Judith Wellness and Associates
Website developed and maintained by Nebula Designs
Copyright © 2023 Judith Wellness and Associates
Website developed and maintained by Nebula Designs
