Crazy About… Warm Butternut and Avo Salad with Herb Dressing

Avo butternut salad 1 2

It’s too cold for mojitos (cries into pillow), so I decided to use my mint and lime in a herby, minty salad dressing instead. I love it when plan B works! This meal is packed with superfoods, and the mint and coriander add a lovely, fresh taste to the roasted veggies.

Avo butternut salad 3

This is a warm salad, perfect for cold, wet, wintry days. Just because summer’s gone, doesn’t mean you have to give up salad! Just serve it warm, and you’ve got an easy, delicious, healthy meal!

Warm Butternut and Avo Salad with Herb Dressing

  • Difficulty: easy
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Supplies:

800g butternut, peeled and cubed
250g spinach, cooked
2 large ripe avos
1 red pepper & 1 yellow pepper
Zoodles (zucchini noodles)
1 disc feta
2 tablespoons olive oil
1 tbablespoons minced garlic

Dressing:

1 large handful mint
1 large handful coriander
1 tablespoon lime juice
1 tablespoon honey
1 tablespoon Dijon mustard
Sea salt and freshly cracked black pepper

Making It Happen:

Preheat your oven to 200°C. Par-cook the butternut, either by steaming or boiling, until just soft. Place the butternut in an oven roasting dish, add sliced peppers, drizzle with olive oil and roast for 10 minutes.

Meanwhile, boil or steam the spinach, set aside.

Dressing:

Blitz all ingredients. That’s it.

Cook the zoodles for 1 minute in the microwave.

In a large salad dish, layer spinach at the bottom. Top with cooked butternut, peppers and zoodles. Place avo on top, then feta, then drizzle with dressing. Serve warm.

Easy Homemade Chicken Noodle Soup

With winter fast approaching, one of my favourite comfort foods is Chicken Noodle Soup. It’s pretty easy to make and it tastes amazing! Also, because there is five hundred grams of noodles in the soup, it’s really filling too! Perfect for a chilly night in!

Chicken Noodle Soup

Servings: 8   Prep time: 5 minutes    Chicken baking time: 15 minutes    Soup boiling time: 45 minutes

Ingredients:

  • 4 skinless, de-boned chicken breasts (weighing approx 400 – 500g), par baked and shredded
  • 2 tablespoons butter
  • 1 large chopped onion
  • 1 cup chicken stock
  • 3 cups water
  • 125g sliced button mushrooms (optional)
  • 3 potatoes, thinly sliced
  • 3 carrots, thinly sliced
  • 2tsp cracked black pepper
  • fresh parsley
  • 2 packets instant noodles
Method:
Preheat your oven to 170°C.  Bake the chicken breasts for 15 minutes. Remove and set aside.
Melt the butter in a large pot over medium heat. Saute onion for 4 – 5 minutes.
Shred the chicken and add it to the pot with all the remaining ingredients except egg noodles. Bring to a boil, reduce heat and simmer for 30 minutes or until the carrots are soft.
Add the noodles and simmer for another 5 – 15 minutes or until the noodles are tender.
Enjoy!