Butternut and Spinach Salad

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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