This salad almost didn’t happen because the sugar pumpkin was just too darn cute. Will you look at that thing?
You don’t want to eat it! You want to dress it up in a knitted hat or something. I tried that. Then I ate it. It was damn good.
I think the pumpkin would give me its blessing. The salad I sacrificed it for is a delicious and healthy weeknight meal. I threw it together in twenty minutes when I came in starving after doing the Grouse Grind, a super-tough rite-of-pasage Vancouver hike. The dressing made me bay at the moon so I made another batch right away.
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Sugar Pumpkin and Black Bean Salad With Ginger Lime Vinaigrette
Makes two salads
Half a small sugar pumpkin or squash, seeds removed and sliced lengthwise like a melon
5 green onions, chopped rough
Four big handfuls of chopped greens I used swiss chard and romaine from a friend’s garden
1/2 an avocado, sliced into 6 pieces
1 cup black beans
Place pumpkin in a steamer. Turn element to high, steam for about ten minutes or until soft. Remove from heat. Allow to cool slightly, it will cool quickly. Once the pumpkin is cool enough to handle, cut the flesh away from the skin and discard the skin. Add green onions and toss. Place two handfuls of greens, 1/2 cup of beans and three avocado slices on each plate. Divide pumpkin mixture between the plates. Divide dressing between plates. Enjoy!
2 teaspoons finely grated ginger
2 teaspoons lime zest
juice from 2 limes
2 teaspoons Bragg’s Liquid Aminos
3 tablespoons olive oil
Whisk all ingredients together.