Pumpkin and Avocado Salad

Summary

Ingredients

• 0.5 ½ pumpkin (se) (Hokkaido-)
• 1 avocado (s), ripe

For the dressing:

• 150 g yourt
• 0.5 ½ lemon (s), add the juice
• 1 clove garlic, finely chopped
• 1 tablespoon olive oil
• 1 teaspoon soy sauce
• 1 dash Tabasco, green
• Salt and pepper, black
• some parsley, chopped
• some pumpkin seeds
• Oil, (pumpkin seed oil)

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Instructions

1. Wash the pumpkin thoroughly, remove the seeds and cut into narrow wedges. Bake on a baking sheet lined with baking paper in a preheated oven at approx. 180 ° C for about 20-30 minutes until soft.
2. Peel the avocado and cut into wedges as well.
3. Mix the ingredients for the dressing together, except for the parsley and pumpkin seeds and oil.
4. Arrange the still warm pumpkin wedges and the avocado wedges on a plate and spread the dressing on top. Sprinkle with parsley and pumpkin seeds, drizzle with a little more pumpkin seed oil if you like.
5. As a starter or, arranged on a green salad and served with bread, as a light main course.