- 1 large avocado, stoned, peeled and chopped
Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…
- ½ tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 lime, zested and juiced
The same shape, but smaller than…
- ½ jalapeño, deseeded
- ½ small bunch of basil, torn
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
- ½ cucumber, sliced diagonally
- 2 medium eggs
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…
- 3 Little Gem lettuces, quartered
- 50g sundried tomatoes
- 2 cooked skinless chicken breasts, shredded
- 2 spring onions, shredded
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 200g cooked quinoa
Tiny, bead-shaped seeds (although more similarly treated like grains) with a little tail…
- 1 tbsp chopped pistachios
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.
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.
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.