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Avocado and Cucumber Salad
8th Jan, 2015

Ingredients

  • 30g pumpkin seeds, toasted
  • 1 avocado
  • Juice of 1/2 lemon
  • 1/4 cucumber, halved and sliced
  • 1 stick of celery, finely sliced
  • 1 handful of spinach leaves, roughly chopped
  • 1/2 yellow pepper, finely sliced
  • 50g edamame beans
  • 1 handful of coriander, roughly chopped
  • Sea salt and black pepper

Equipment required:

First, toast the pumpkin seeds. Preheat the oven to 180C/350F. Place the seeds on a baking tray and put in the oven for 5-7 minutes. 

Meanwhile, slice the avocado in half, then remove the stone and discard. Scoop out the flesh and slice, then cover with lemon juice. 

Add all the remaining ingredients, mix together and season.


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