Avocado Dip: Tuna Boats And Butternut Squash + Avocado Salsa
Ingredients
Butternut Squash and Avocado Salsa:
4 cups cubed Butternut Squash
2 Avocados
1/2 tsp garlic powder
1/2 tsp paprika
1/2 tsp chilli flakes
1 tsp oil
5-6 whole cloves garlic (to roast with the squash) handful of chopped basil
1/4 cup chopped tomatoes
1/2 lemon
Salt and pepper to taste
Pita Chips
Handful of Basil
Tuna Boats:
2 sushi grade tuna
4 Avocados halved (8 boats)
1 Taylor Farms Kale Chopped Kit (omit cheese and dressing)
2 tsp sesame oil
3 tsp soy sauce
1 tsp white sesame seeds
1 tsp black sesame seeds
1/2 lemon juice
1/2 tsp garlic
Topped with furikake
Salt and pepper to taste
Directions
Start by preheating your oven to 200 degrees C.
Slice Butternut Squash in small cubes. When preheated, place in the oven with 5-6 garlic cloves, paprika, chilli flakes, salt and pepper. Let roast for about 20-30 minutes.
While that’s roasting, chop your tomatoes and basil for the salad.
Take your tuna and cube it and place in a bowl with 1 package of Taylor Farms Kale Chopped Kit. Add sesame oil, soy sauce, sesame seeds, lemon juice and garlic powder. Set aside and let marinate.
Time to assemble! Take out your roasted butternut squash and let cool for about 20 minutes, once that’s cooled, mix with 2 cubed avocados, the basil tomatoes and lemon. Serve with your choice of chip (we used pita chips!)
Slice your avocados in 1/2 to make “Boats”. Add in your tuna mixture and top with furikake. Get your forks, spoons and get ready to feast!
Recipe courtesy of Lindsey Eats LA.
