Easy Roast Pumpkin Avocado Salad
I am so excited to share with you my latest discovery: the Easy Roast Pumpkin Avocado Salad!
Indulge in a tasty and nutritious salad featuring zesty pumpkin, creamy avocado, fiery red chili, and a delightful homemade dressing.
This incredible salad pairs perfectly with a slice of crusty bread for a satisfying breakfast or alongside chicken or rice for a scrumptious lunch.
Prepare this simple dish that flawlessly combines the richness of avocados with the tenderness of baked pumpkin infused with cumin and vegetable oil.
Imagine biting into tender chunks of caramelized pumpkin that melt in your mouth, contrasting beautifully with slices of buttery avocado.
This salad showcases ripe avocado slices, spicy roasted pumpkin, and a hint of red chili, all tossed in a tangy lemon dressing and generously garnished with fresh parsley leaves.
The homemade dressing is a breeze to make, requiring just 4 simple ingredients: vegetable oil, lemon juice, ground coriander, and a pinch of salt.
Healthy eating has never been so mouthwatering and appealing!
My easy-to-follow recipe will guide you through the process of creating this Easy Roast Pumpkin Avocado Salad quickly and effortlessly.
Your table will be adorned with a vibrant array of colors – the deep orange of the pumpkin, the light green of the avocado, the bright red of the chili pepper, and the lush green of the parsley.
This salad is a true culinary masterpiece, with all the ingredients harmoniously complementing each other, enhanced by the refreshing lemon and coriander dressing.
The pumpkin in this unique salad is prepared in a special way.
The bold flavor of the pumpkin is perfectly balanced by the spiciness of cumin, while the vegetable oil ensures that the flavorful seasoning coats every inch of this wholesome vegetable.
The pumpkin slices are baked in the oven at a high temperature for just 15 minutes, allowing the aroma of caraway seeds to fully develop and the pumpkin itself to become delightfully tender.
It’s easy to make, healthy, and utterly delicious – what’s not to love?
Go ahead and give it a try; I promise you won’t be disappointed!
how to cook Easy Roast Pumpkin Avocado Salad?
STEP 1
To start, preheat your oven to 200°C (400⁰F). Take a ripe avocado and cut it in half. Remove the pit, peel the skin, and cut the avocado into small cubes.
TIPS: Ever wondered how to tell if an avocado is perfectly ripe? Simply give it a gentle press near the stalk. If the fruit is slightly dented, it’s good to go. However, if it feels too soft, it might be overripe.
STEP 2
Next, thinly slice a red chili pepper.
TIPS: Whether you prefer fresh or pickled, red chilies add a spicy kick to any dish.
STEP 3
Peel the pumpkin, remove the seeds, and cut it into small cubes.
TIPS: Short on time? Frozen pumpkin is a great alternative to fresh. It’s already peeled and chopped, ready to be baked in the oven.
TIPS: Looking for a sweeter taste and a pumpkin that holds its shape when cooked? Opt for pear-shaped pumpkins. They’re perfect for salads and desserts.
STEP 4
In a medium bowl, combine the pumpkin cubes with some vegetable oil and ground cumin. Give it a good stir.
TIPS: No ground cumin? No problem! Simply grind cumin seeds in a coffee grinder or kitchen chopper to make your own.
STEP 5
Line a baking sheet with parchment paper and arrange the pumpkin pieces in a single layer on the sheet. Pop it into the preheated to 200°C (400⁰F) oven and bake for 15 minutes.
TIPS: Looking for some helpful advice on how to preheat your oven and prepare it for baking? Look no further than my articles “How and Why Do You Need to Preheat Oven” and “Top 7 Secrets How to Bake in Oven”.
STEP 6
Once the pumpkin is done, take it out of the oven and let it cool completely.
STEP 7
In a small bowl, mix together lemon juice, vegetable oil, ground coriander, and salt until well combined.
TIPS: When it comes to lemon juice, you have the choice between using fresh lemons or bottled lemon juice. Both options work just fine, so go with whatever you have on hand or prefer. The tangy flavor of lemon will add a refreshing twist to your dish.
STEP 8
Transfer the cooled pumpkin to a medium bowl and add the chopped avocado and chili pepper. Gently mix everything together.
STEP 9
Now, pour the dressing over the salad and sprinkle some chopped parsley leaves on top.
STEP 10
And there you have it – a delicious Easy Roast Pumpkin Avocado Salad. Enjoy your meal!
Easy Roast Pumpkin Avocado Salad
Ingredients:
- Avocado – 1 pc. (250 g)
- Chili pepper – 1 pc. (6 g)
for the pumpkin
- Pumpkin – 1/2 pcs. (500 g)
- Ground cumin – 1/2 tsp. (1 g)
- Vegetable oil – 1 tsp. (5 g)
for the dressing
- Lemon juice – 1 tbsp. (15 g)
- Ground coriander – 1/2 tsp. (1 g)
- Salt – 1/6 tsp. (1 g)
- Vegetable oil – 1 tbsp. (14 g)
additionally
- Parsley, chopped
Cooking steps:
- Cut the ripe avocado in half, remove the pit, and cut into small cubes.
- Slice the red chili pepper thinly.
Pumpkin
- Cut the pumpkin, peeled and seeded, into small cubes.
- Put pumpkin cubes in a medium bowl, pour in vegetable oil, add ground cumin, stir.
- Place the pumpkin pieces in a single layer on a baking sheet lined with parchment paper. Bake in an oven preheated to 200°C (400⁰F) for 15 minutes. Remove from oven, cool.
Dressing
- Pour lemon juice, vegetable oil into a small bowl, add coriander and salt, mix thoroughly.
Assembly
- Transfer cooled pumpkin to a medium bowl. Add chopped avocado, chili pepper, mix gently.
- Place the finished salad on a plate, pour over the dressing, sprinkle with chopped parsley.
Delicious and appetizing salad. Thank you!