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.