#1004 Pumpkin + Spinach Salad Recipe Video
Ingredients
| Chopped spinach | 1 1⁄2 Cup (24 tbs) | |
| Pumpkin | 1⁄2 Cup (8 tbs) | |
| Chopped avocado | 1⁄2 | |
| Grated daikon | 1⁄2 Cup (8 tbs) | |
| Olive oil | 1 Teaspoon | |
| Minced garlic | 1 Teaspoon | |
| Dried basil leaves | 1 Teaspoon | |
| Chili flakes | 1⁄2 Teaspoon | |
| Soy sauce | 1 Teaspoon | |
| Sesame dressing | 1 Tablespoon |
Nutrition Facts
Serving size
Calories 160 Calories from Fat 101
% Daily Value*
Total Fat 12 g18.3%
Saturated Fat 1.8 g8.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 258.5 mg10.8%
Total Carbohydrates 14 g4.6%
Dietary Fiber 5.8 g23.3%
Sugars 3.4 g
Protein 3 g6.8%
Vitamin A 106.3% Vitamin C 32.5%
Calcium 10% Iron 13.8%
*Based on a 2000 Calorie diet
Directions
1)In a heated pan throw in the chopped pumpkin with olive oil, garlic, basil, chili flakes and soy sauce.
2)Cook for a few minutes and set aside.
SERVING:
3)Serve in a bowl with spinach leaves, daikon radish, Avocado and the fired pumpkin on top with a drizzle of sesame dressing.
Editors Review
Not sure what to do with the leftover bits of pumpkin and spinach in your refrigerator? Simple, toss them together to put up a simple, healthy, tasty salad. You can also add other veggies like daikon and avocado to notch up its flavor furthermore. A hearty indulgence any day.Chef
