Bean, Pumpkin, Avocado and Spinach Salad

Ingredients

• Olive Oil1 tablespoon (10 ml)
• Black Beans3/4 cup (150 g)
• Pumpkin1/2 cup (80 g)
• Avocado1/2 count (120 g)
• Spinach1 cup (30 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked beans.

2. 2

   Step 2

   Boil water with a bit of salt in a pot. In the meantime, peel the pumpkin, remove the flesh and seeds, and dice.

3. 3

   Step 3

   Once boiling, add the pumpkin and cook for 10-15 minutes or until soft.

4. 4

   Step 4

   Once the pumpkin is tender, remove and drain.

5. 5

   Step 5

   In the meantime, peel and slice the avocado.

6. 6

   Step 6

   Put the beans, avocado and spinach in a bowl. Pour olive oil and salt and pepper to taste.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Bean, Pumpkin, Avocado and Spinach Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.