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This hearty, healthy salad is packed full of anti-inflammatory omega 3 fatty acids and fibre to feed your good gut bacteria.
Our Extra Virgin Avocado oil aids the absorption of nutrients in the vegetables by up to 15 times. Fantastic for vegans to use as our oil contains iron, magnesium, copper, potassium, vitamins E, A, D and K, lutein, lecithin, CoQ10 and so much more. The blue poppy seeds in this recipe also offer an additional boost to your immune system along with plenty of minerals like calcium, magnesium and zinc!
Made for us by our friend Navneeta Gough.
Wash the asparagus and shave with a vegetable peeler. Slice the head flowers into half, lengthways.
You can make your own infused salt by mixing dried chilli flakes with your favourite sea salt.
Cut the butternut squash into slices 1cm thick and massage with avocado oil.
Place in a preheated oven at 190.C fan for 25 minutes.
Whisk together your dressing and pour over your shaved asparagus until fully covered.
Place the slices of butternut squash into the spears and sprinkle over the parmesan and chilli salt.
Just before serving, finish with a fresh grate of vegan parmesan and fresh dill leaves. Serve immediately and enjoy!
Ingredients
Directions
Wash the asparagus and shave with a vegetable peeler. Slice the head flowers into half, lengthways.
You can make your own infused salt by mixing dried chilli flakes with your favourite sea salt.
Cut the butternut squash into slices 1cm thick and massage with avocado oil.
Place in a preheated oven at 190.C fan for 25 minutes.
Whisk together your dressing and pour over your shaved asparagus until fully covered.
Place the slices of butternut squash into the spears and sprinkle over the parmesan and chilli salt.
Just before serving, finish with a fresh grate of vegan parmesan and fresh dill leaves. Serve immediately and enjoy!
