Butternut Squash with Pepita-Cilantro Vinaigrette
Ingredients
- 1 lb butternut squash, peeled and diced (2 cups)
- 2 cups jicama, peeled, diced
- 1/2 avocado, diced, peeled, pitted, and
- 3 Tbs lime juice
- 2 Tbs cilantro, finely chopped
- 1 Tbs pumpkin seed oil, or olive oil
- 1 clove garlic, minced (1 tsp.)
- 3/4 tsp coriander, ground
- 1 pinch cayenne pepper
- 3 Tbs toasted pumpkin seeds
Directions
Steam squash in steamer 6 minutes, or until tender when pierced with tip of knife.Cool; transfer to salad bowl, and add jicama and avocado.
Whisk together lime juice, cilantro, oil, garlic, coriander, and cayenne in separate bowl.
Pour over squash mixture, and gently toss to mix.
Season with salt, if desired, and garnish with pumpkin seeds.