Pumpkin and Beet Salad with Cilantro
Pumpkin not only tastes great, it also contains a lot of beta-carotene, a precursor of vitamin A. The fat-soluble vitamin is important for healthy eyes, among other things. Besides healthy unsaturated fatty acids, avocados provide a lot of vitamin E, which acts as an antioxidant and protects the cells from harmful free radicals.
If possible, use beetroot from organic farming, as this yields significantly less nitrate than conventionally grown vegetables. If your time permits, you should make Vegetable broth, because then you will know exactly what is in it. Unfortunately, purchased vegetable broth powder often contains added sugar and flavour enhancers.
Cut the pumpkin into bite-sized cubes. Bring the broth to a boil. Slice the ginger, and add to the broth. Add the pumpkin and cook for 8 minutes, until al dente. Drain in a colander, and remove the ginger.
Cut the beet into bite-sized cubes. Rinse and halve the grapes, gooseberries, and tomatoes. Hlave the avocado and remove the seed. Remove the peel from the avocado and cut into bite-sized cubes.
Gently mix the avocado, pumpkin, beet, gooseberries, grapes, and tomatoes. Mix the lemon juice and the honey. Gradually incorporate the oil, then season to taste with salt and pepper. Mix the marinade into the prepared ingredients. Peel the apple, remove the core, and grate into the mixture. Mix gently to combine. Place the salad onto salad plates, and drizzle with the remaining marinade. Sprinkle with cilantro and serve.