Recipes
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 chili 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 Salad (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, Chili 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 Mixture. 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!
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