Creamy Crunchy and Healthy
Serves
1
Prep time
10 Minutes
Cooking time
Nil
Ingredients
- ½ avocado, mashed
- 1 tablespoon extra virgin olive oil
- 1 tablespoon lime juice
- 1 green shallot, sliced
- 1 cup green cabbage, finely shredded
- ¾ cup cooked chicken, shredded
- 1 tablespoon chopped parsley
- 1 tablespoon chopped fresh tarragon or mint *see note
- salt and peper
- 1 tablespoon pine nuts or pumpkin seeds, toasted *see note
Method
- Make the dressing in a small bowl by combining the avocado, oil and lime juice
- In a medium bowl add chicken, cabbage, herbs, salt and pepper, toss to combine
- Add the dressing and stir to coat evenly
- Arrange on a serving plate or bowl
- Sprinkle the pine nuts or pumpkin seeds over the top
- Serve and Enjoy!
Note:
- Toast the pine nuts or pumpkin seeds by dry frying in a small frying pan over medium heat 1-2 minutes
- You can add any herbs you like to this lovely salad
- I freeze cooked chicken in 1 cup amounts. Keeps for up to 6 months when sealed properly
- Always seal and date food in freezer
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