Inspired by Kevin Curry (FitMenCook) , here’s my KEC Butternut Squash Salad. The perfect complementary dish to your prep meal, although I tend to have it all on its own!
Ingredients (for 2 servings)
- Butternut Squash [Larger Section] (½)
- Courgette (½)
- Bell Pepper (1)
- Red Onion (½)
- Low Fat Mayonnaise (3 Tbsp)
- Fat Free Greek Yoghurt (3 Tbsp)
- Dijon Mustard (1 Tbsp)
- Smoked Paprika (1 Tsp)
- Ground Cumin (1 Tsp)
- Orange (½)
- Turmeric (1 Tsp)
- Oregano (½ Tbsp)
- Sea Salt (Pinch)
- Pepper (Pinch)
Instructions
- Chop Butternut Squash and Courgette into dices and put in pot with boiling water
- Boil till soft and tender (pierce fork through)
- Chop Red Onion and Bell Pepper into tiny square dices
- Once squash and courgettes are ready, drain from pot, and pour into mixing bowl
- Add diced red onion and bell peppers
- Sprinkle with sea salt and pepper
Salad Dressing
- Mix all ingredients in bowl and stir till smooth consistency
- Pour salad cream atop squash mixture in bowl
- Fold the ingredients together with spatula
- Serve warm or chilled
Nutrition Content (Per Serving)
Carb: 42g, Pro: 6g, Fat: 9g, Cal: 295
** Pic above shows 2 servings
