Summer is here! With this beautiful weather we are having in England at the moment, I feel so much more energised and positive – and so does everybody else! The sun really does bring the best out in all of us.
With this scorching weather, I’ve been craving fresh crunchy salads that don’t take too long to make, but still taste and look incredibly decadent.
A few days ago I came in from a very long morning of ballet training, and I only had a few hours before having to go back out for an event I was attending in the evening. With little time (but a very big appetite!) I made a salad that would be energising, satisfying and required hardly any effort! It’s an unbelievably basic recipe, but a delicious success! The mixture of raw courgette ribbons marinated in a tamari-lemon vinaigrette with caramelised butternut squash, creamy avocado cubes and fresh summer greens makes for an absolutely incredible combo!
The recipe below serves two people, though even when serving one, I love making the full recipe so I can take the leftovers into work the next day! Much cheaper, more delicious and healthier than anything you’re going to find in a big chain cafe. And what makes it even better is that you’ve made it yourself, and know how totally simple and natural all the ingredients you’ve used are! Talk about loving your body!
1 Butternut Squash
4 handfuls salad leaves
1 Tbsp Tamari
Juice 1 lemon
2 tbsp extra virgin olive oil
Preheat the oven to 190 degrees celcius. Peel and chop the squash into small bite sized cubes. Place on a roasting tray, drizzle with olive and a pinch of salt, roast for around 30 minutes until well caramelised and soft.
Meanwhile with a peeler, peel the courgettes into ribbons.
Put the salad in a bowl, add the zuchinni strips, cube your avocado and then lastly add the roasted squash. Combine all ingredients for the vinaigrette and toss so everything’s coated. Plate and serve!