Preparation time is 20minutes
Cook time is 10minutes
Total time is 30minutes
Serve is for 4 people
Difficulty level: 3 out of 4
13 Ingredients
Number of servings
4
- 2 large avocados, stoned and sliced
- 1/2 bunch basil, fresh, chopped, divided
- 1 bunch coriander, fresh, chopped, divided
- 25grams hemp seeds
- 1tablespoons nutritional yeast
- 1 medium lemon, juiced and zested
- 4 medium chicken breasts
- 2teaspoons olive oil
- 100grams cabbage, green, shredded
- 4 medium little gem, thinly sliced
- 5 large spring onions, sliced, green tips reserved
- 1 medium cucumber, chopped
- 400grams quinoa, ready cooked
Nutrition per serving
3650kJ / 872Cal
3650 Kilojoules or 872 Calories
42% of daily energy intake*
Protein
28.0grams
Fat
25.5grams
Carbs
91.0grams
Sugars
15.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This salad bowl packs in the greens with a luscious and creamy avocado dressing.
Instruction tip
This salad is also delicious with salmon or smoked tofu instead of chicken.
Method
Step 1 of 4
Put the avocados, half the basil and coriander, hemp seeds, nutritional yeast, lemon zest and juice in a blender and blitz until smooth. Add water as needed to loosen.
Step 2 of 4
Brush the chicken breasts with oil and cook in a griddle pan on a high heat for 3-4 minutes on each side or until cooked through. Remove from the pan and thinly slice.
Step 3 of 4
Add the dressing to the base of a large mixing bowl and add the cabbage, spring onions, cucumber, quinoa and lemon zest to the bowl. Toss well to coat with the dressing.
Step 4 of 4
Divide the salad between 4 bowls, top each with sliced chicken and serve with the remaining chopped basil and coriander scattered on top.
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