Roasted Squash and Asparagus Salad
Medium squash, cut into large chunks
1 large bunch of asparagus
15 cherry tomatoes
1 ripe avocado, sliced
Olive oil for drizzling
Sea salt & black pepper
3-4 garlic cloves, finely chopped
4-5 basil leaves, finely chopped
1/8 cup of extra virgin olive oil
Juice of 3/4 to 1 lemon
1/8 tsp of sea salt
1.Pre-heat the oven to 350F (180C). Place the squash in a baking dish and drizzling with olive oil. Season with a little salt and pepper. Roast until tender -- about 35-40 minutes.
2.Once cooked, remove squash from oven and cool. Once cooled, cut into small cubes, making sure you slice off and discard the skin.
3.Meanwhile, prepare the dressing. Combine the garlic, basil and olive oil together in a small bowl. Add the lemon juice and salt and whisk with a fork until mixture emulsifies (thickens and combines). Taste and add a little more salt if necessary. Set aside.
4.Steam the asparagus until tender but crisp -- about 3-4 minutes. Test a spear before removing it from the steamer to see if it's ready. Remove spears from steamer and place on serving plates.
5.Assemble salad by arranging asparagus spears on a plate with squash, sliced cherry tomatoes and slices of avocado. Drizzle on dressing. Serve.