• 1 handful of arugula
  • 2 tbsp toasted pine nuts
  • 200g diced pumpkin (baked)
  • 1 diced avocado
  • Sea salt
  • Extra virgin olive oil
  • Nutritional yeast
  • Optional: black olives


Bake 200g of diced pumpkin on a baking sheet lined with parchment paper for about 15 minutes until tender. In a bowl, combine the baked pumpkin with a handful of arugula, 2 tbsp toasted pine nuts, 1 diced avocado, and optional black olives. Dress with extra virgin olive oil and a pinch of sea salt. Sprinkle with nutritional yeast for added flavor.

This Arugula, Pumpkin, and Avocado Salad is a perfect choice for a light and nutritious vegetarian dinner.


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