This Fried Butternut Salad is an example of how versatile butternut can be as an ingredient. In this recipe butternut has been boiled a bit and then fried and used as a base to this salad. Combined with a crunchy and colourful mix of coleslaw, avocado and a fried egg makes this a very delicious salad that only needs to be dressed in olive oil and himalayan salt, or any other good salt of your choice.
half a butternut, mixed coleslaw (with cabbage, kale, carrots, beetroot) or any salad leaf, 1 avocado, 2 or more eggs, olive oil, salt
Boil the half butternut in about a cup and a half of water for about 30 minutes.
Leave it cool down and cut into slices
Add about 2 tablespoons of olive oil to the pan and fry the butternut slices at medium heat for about 5 minutes each side until they go golden brown.
Plate the butternut and top with the salad and avocado.
Fry the eggs in olive oil and top your salad.
Add some olive oil and salt over the salad to bring out all the good flavors.
Enjoy this Fried Butternut Salad.