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kale, avocado, pumpkin & goji berry salad
Photography by carol da riva

kale, avocado, pumpkin & goji berry salad

Adam GuthrieRecipe by adam guthrie
Salads | Serves 4

Prep. Time: 10 min. | Cooking Time: 20 min.


Heat the oven to 200C/400F.

Chop quarter of a pumpkin into bite size pieces and place onto a baking sheet. Sprinkle with some salt and pepper. Place in the oven and bake for 20 minutes.

Meanwhile, roughly chop four handfuls of kale and place in a large bowl. Add one cup of dried goji berries. Add a quarter of a cup of sunflower seeds. Add half a cup of raw cashew nuts.

Thinly slice half a red onion into crescents and place into the bowl. Place the the meat of two avocados into the bowl. Add the juice of one lemon. Add salt and pepper to taste. Mix/mash with your hands so the avocado softens the kale leaves. Remove the pumpkin from the oven. Add the pieces of roasted pumpkin to the bowl. Mix well.

Serve on a platter and enjoy.

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  • ¼ Large pumpkin
  • 4 Large handfuls kale
  • ½ Red onion
  • 1 Cup dried goji berries
  • ¼ Cup sunflower seeds
  • ½ Cup raw cashew nuts
  • 2 Avocados
  • Juice of 1 lemon
  • 1 Handful mint leaves
  • Salt and pepper to taste



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