Go-To Salads Part One

by Natalie Shaw


I love a good salad like the next rabbit and thus, over a few posts, will be sharing some of my favourite combos. Some of these might be a little average - I am not claiming that they are overly original or creative - but that my friends is precisely the point. A "go-to" salad doesn't need to be fancy, it just needs to be easy and yummy. Hopefully, these posts will give you a little inspiration in creating just that.

Protein, Pumpkin & Greens

Ingredients

  • Approx 150g (or more if hungry) Jap pumpkin. You can of course use any type, this is simply my pumpkin of choice.
  • Chicken - whether it is cooked by you on the pan or pre cooked. Hans does a super nice gluten free pulled chicken which has all the flavour of a BBQ chicken without the additives or glutenous enemy.
  • Extra Virgin Olive Oil Spray
  • Organic Spinach Leaves
  • Avocado - never too much
  • Any other extras you might like, could include: capsicum, tomatoes, zucchini, eggplant.
  • Ground Sea Salt

Method

  1. Chop pumpkin into bite sizes and place on tray in the oven. Coat in the oil and some sea salt for flavour. Cook for approx 30-40 minutes - depends on oven and how cooked you like it.
  2. Wash spinach leaves and place on plate. Cut avocado and toss the slices in.
  3. Cook chicken (or take from packet, thanks Hans!) and add to the mix.
  4. If doing any of the extras these can be baked or grilled - your choice.
  5. Add pumpkin once cooked and any of the extras. Sprinkle with a little extra salt.
  6. You're welcome.

This salad is perfect both hot and cold - enjoy! :) x x x