Roheline kanasalat

 

Ingredients

• 1 large avocado , stoned, peeled and chopped
• ½ tbsp olive oil
• 1 lime , zested and juiced
• ½ jalapeño , deseeded
• ½ small bunch of basil , torn
• ½ cucumber , sliced diagonally
• 2 medium eggs
• 3 Little Gem lettuces , quartered
• 50g sundried tomatoes
• 2 cooked skinless chicken breasts , shredded
• 2 spring onions , shredded
• 200g cooked quinoa
• 1 tbsp chopped pistachios

Method

• STEP 1

  Put the avocado, oil, lime zest and juice, jalapeño, basil, half the cucumber and 1 tbsp water in a blender and blitz until smooth. Season to taste, then set aside in the fridge until ready to use.

• STEP 2

  Cook the eggs in a pan of boiling water for 7 mins, then rinse under cold running water to cool. Drain, peel and halve, then set aside.

• STEP 3

  Toss the lettuce quarters with the sundried tomatoes, cooked chicken, the spring onions and remaining cucumber. Spread the cooked quinoa over the base of a serving plate, then top with the chicken salad, eggs and the dressing. Scatter over the pistachios and serve.

Järjekordne hea pastaroog

• 1 package (16 ounces) fettuccine
• 2 cups frozen peas
• 2 tablespoons butter
• 1 garlic clove, minced
• 1-1/2 cups 2% milk
• 1 package (8 ounces) cream cheese, cubed
• 4 ounces thinly sliced prosciutto or deli ham, cut into thin strips
• 1/3 cup grated Parmesan cheese
• Coarsely ground pepper
• Roasted Cherry Tomatoes, optional

1. In a Dutch oven, cook fettuccine according to package directions, adding the peas during the last 3 minutes of cooking.
2. In a large skillet, melt butter over medium heat. Add garlic; cook 1 minute. Add milk and cream cheese; cook and stir until blended. Remove from the heat; stir in prosciutto and Parmesan cheese.
3. Drain fettuccine and peas; toss with sauce. Sprinkle with pepper.