Name: Pumpkin and Avocado Salad
Prep time: 45 min
Cook time: 60 min
Total time: 105 min
Yield: 8
Ingredients: 1 butternut pumpkin; 3 avocado large ripe; 3 red capsicum; 4 shallots sliced; 3 tbs red wine vinegar; 5 tbs extra virgin olive oil; 2 tbs tarragon chopped; 1 pinch peppercorns *to taste

by sweetbiscuit Last updated on 07/09/2019

Delicious and great looking on the table. - sweetbiscuit

Ingredients

1 butternut pumpkin
3 avocado large ripe
3 red capsicum
4 shallots sliced
3 tbs red wine vinegar
5 tbs extra virgin olive oil
2 tbs tarragon chopped
1 pinch peppercorns *to taste

Method

Step 1

Cut pumpkin into large pieces with skin on.
Step 2

Roast in oven until cooked. Allow to cool.
Step 3

Remove skin and cut pumpkin into bite-sized pieces.
Step 4

In a bowl, mix vinegar, oil, pepper and tarragon.
Step 5

Add capsicum and shallots and mix well.
Step 6

Add pumpkin to dressing and toss well but gently.
Step 7

Just prior to serving, dice avocados and gently mix into the pumpkin salad.

Recipe Notes

from Australia’s Best Recipes team

I often serve this for parties, as it looks fantastic on the table. Dried tarragon and/or oregano can be used if fresh is not available. Leftovers make a great wrap filling.