Zucchini Ribbon & Squash Salad

Yield 2 servings


  • 1 butternut squash
  • 3 courgettes
  • 1 avocado
  • 4 handfuls salad leaves


  • 1 tablespoon tamari
  • juice of 1 lemon
  • 2 tablespoons extra virgin olive oil

1. Preheat the oven to 374 degrees Fahrenheit.

2. Peel and chop the squash into small bite sized cubes. Place on a roasting tray, drizzle with olive oil and a pinch of salt and roast for around 30 minutes until well caramelised and soft.

3. Meanwhile with a peeler, peel the courgettes into ribbons.

4. Put the salad in a bowl, add the courgette strips, cube your avocado and then add the roasted squash.

5. Combine all ingredients for the vinaigrette and toss so everything is coated.

6. Plate and serve!