Updated: Sep 29
This lunch is super easy to make and you can substitute what you have available, or what you like. For example, swap the celery for onion, kale for spinach or greens, the olives for sun dried tomatoes, walnuts for almonds, choose another healthy dressing etc. etc!
I roast some veg for lunches during the week (when I am cooking something else) to save on time, prep and energy use of the oven.
This one is good to make if you are eating lunch at home, but could also be made the night before and taken to work. Just take the dressing in a separate container.
The dressing really makes this, it is creamy and thanks to the turmeric is packed with anti-inflammatory and immune boosting properties.
o 1 stick of celery
o Large handful of kale, roughly chopped
o 6 to 8 cherry tomatoes, halved
o Pre-roasted butternut squash & onion
o 4 olives, sliced
o 2 tbsp walnuts, roughly chopped
o 1 tbsp seeds (such as pumpkin, sesame, sunflower, hemp)
o 2 tbsp pomegranate seeds
Gently heat 2 tsp of coconut oil or olive oil in a frying pan. Fry the celery for a 2 to 3 minutes then add the kale and cherry tomatoes. Fry again for a few minutes.
Add the squash/onion, olives and walnuts and warm through, season with salt and pepper.
Serve with the seeds, pomegranate seeds and dressing below.
Avocado and turmeric dressing
This makes 2 to 3 servings and will keep in the fridge for 2 days in a sealed container.
3 tbsp olive oil
3 to 4 tbsp of water (you may need more depending on the size of your avocado and how thick you like the dressing to be)
3 tsp ground turmeric
Juice and zest of half a lemon
½ a ripe avocado
2 tsp of runny honey or maple syrup
Salt and pepper to taste
Blend all the ingredients in a food processor until smooth.
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