Pumpkin Avocado Salsa is a refreshing seasonal twist on the classic dip and condiment. With roasted pumpkin and creamy avocado this salsa is great served with tacos and grilled meats.
It’s only via a Facebook update from friends that I realized it is a long weekend (Labor Day) in North America. Now that we are in Asia and both my husband and I don’t go to a job, I’ve become quite oblivious to holidays.
Even weekends don’t have the same meaning. Although we try to make at least Sunday a work-free day. Being able to work more or less location independently brings with it the temptation to work all.the.time. Especially, if you love what you do.
I am more and more understanding the importance of rest though. First of all, it helps prevent burn out. It’s amazing how a day off allows to put everything back into perspective. I often have great new ideas and come back to work on Monday with new enthusiasm.
However, it is not only the mind that needs rest. I’ve been dealing with pain in my right hand and forearm for a few weeks already. And last week I woke up one morning hardly able to get up due to intense lower back pain.
I still can’t explain how, but I must have pulled a back muscle that prevented me from bending down. Sitting was fine, but getting up almost impossible. It was even harder not being able to lift up or carry Olivia.
Luckily, after 3 days and some back-pain focused yoga, I am almost completely back to normal (see what I did there?)
This just made me realize, that I have to be more consistent with my yoga practice and more intentional about taking breaks throughout the day. I am used to having plenty of interruptions from Olivia at daytime. So when she naps or has gone to sleep at night, I tend to hunker down at the laptop and forget to switch up positions or get up once in a while.
Maybe I should set a timer to remind me? Or maybe a stand-up desk? Do you have any get great tips/tricks for back health and posture?
I hope you all are resting up this Labor Day weekend. If you are making use of the last summer days to barbecue, I have this delicious recipe for you to switch things up.
This salsa has no tomatoes at all. Instead there is roasted pumpkin and avocado. (What is called ‘pumpkin’ here in Thailand, is actually more of an acorn squash. Even butternut squash would be awesome here).
The creamy, cooling avocado turn this side into a cross of salsa and guacamole. With only a few ingredients, it is quick to whip up and a delicious condiment with grilled meats or an amazing taco topping.
Pumpkin Avocado Salsa
- 10 ounces (300 grams) pumpkin (I used acorn squash), diced
- 1 teaspoon coconut oil
- 1 avocado diced
- 1 tablespoon lime juice
- 1/4 cup finely chopped red onion
- 1-2 tablespoons chopped parley or cilantro
- salt + pepper to taste
- Preheat oven to 425 F. Peel + deseed the pumpkin/squash and cut into dices. Toss with oil and spread on a lined baking sheet. Roast for 20 minutes or until pumpkin is tender (but not mushy).
- Let pumpkin cool while preparing the remaining ingredients.
- Carefully toss together cooled pumpkin, diced avocado, lime juice, chopped red onion and parsley/cilantro.
- Season with plenty of salt and pepper to taste. Optionally, you could also add a dash of cumin powder.