Pumpkin – Avocado – Salad

Ingredients for 3 servings:

• ½ pumpkin(s) (Hokkaido)
• 1 avocado(s), ripe
• 150 g yogurt
• ½ lemon(s), the juice
• 1 clove(s) garlic, finely chopped
• 1 tbsp olive oil
• 1 tsp soy sauce
• 1 dashes Tabasco, green
• Salt and pepper, black
• some parsley, chopped
• some pumpkin seeds
• n. B. Oil, (pumpkin seed oil)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

appetizer

Wash the pumpkin thoroughly, remove the seeds, and cut into thin wedges. Bake on a baking sheet lined with baking paper in a preheated oven at approximately 180°C for about 20-30 minutes until soft. Peel the avocado and also cut it into wedges. Mix together the dressing ingredients, except for the parsley, pumpkin seeds, and pumpkin oil. Arrange the still-warm pumpkin wedges and avocado wedges on a plate and drizzle with the dressing. Sprinkle with parsley and pumpkin seeds, and drizzle with a little more pumpkin seed oil, if desired. Serve as a starter or, arranged on a green salad and served with bread, as a light main course.