Try this low-fat, high fibre salad with your next meal
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Ingredients:
700 g pumpkin, peeled and seeded
1 pinch black pepper, to taste
1 pinch salt
100 g baby spinach leaves
75 g pistachio kernels
1 avocado, cut into wedges
1 small Spanish onion, thinly sliced
1/4 cup basil leaves
2 Tbsp red wine vinegar
1 coat of olive oil spray
Directions:
Preheat oven to 200C.
Slice the pumpkin into thin wedges and place on a baking tray lined with non-stick baking paper. Spray with olive oil spray and sprinkle with salt and pepper. Cook for 20-25 minutes or until tender and golden. Remove from the oven and set aside to cool slightly.
Arrange the pumpkin on a serving plate with baby spinach, pistachio, avocado, Spanish onion and basil. Drizzle with red wine vinegar and serve.
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CalorieKing.com.au
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