Side Servings Archives

Butternut recipes

Vegetable-crisp nachos with homemade guacamole and cream-cheese dip

10 minutes

Shredded organic raw vegetables with baby spinach and hard-boiled organic eggs

Serves 4

Difficulty Easy

Prep Time 30 minutes

Cooking Time 10 minutes

Ingredients

500 g assorted raw organic vegetables (any mix of organic carrot, butternut, baby marrow, asparagus and ba
A large handful of organic baby spinach leaves
4–6 organic eggs, hard-boiled and halved
Olive oil, for drizzling
Flaky sea salt and freshly ground black pepper, to taste

For the dressing, mix together:

3 T organic olive oil
flaky sea salt and freshly ground black pepper, to taste

For the sauce, mix together:

1/3 cup organic mayonnaise
1/3 cup organic plain yoghurt
1 T chopped organic Italian parsley (optional)

Method

Mix the shredded vegetables with the dressing and turn onto a serving plate. Add the spinach leaves and hard-boiled eggs, drizzle with olive oil and season.
Serve with the sauce on the side.
Per serving: 2121.3 kJ, 13.3 g protein, 32.8 g fat, 11.1 g carbs

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Shredded organic raw vegetables with baby spinach and hard-boiled organic eggs

Shredded organic raw vegetables with baby spinach and hard-boiled organic eggs

Ingredients

Method