Gazpacho
Make this Spanish-style cold tomato soup for a crowd-pleasing, vegetarian starter. It delivers one of your five-a-day and is a go-to for hot summer days
Vitality chicken salad with avocado dressing
Serves 1
Easy
Prep:
Cook:
A super-green, healthy mix of soya beans, cucumber, avocado and Little Gem lettuce - topped with lean shredded chicken breast
Skip to ingredients
- handful frozen soya beans
- 1 skinless cooked chicken breastshredded
- ¼ cucumberpeeled, deseeded and chopped
- ½ avocadoflesh scooped out
- few drops Tabasco sauce
- juice ½ lemonplus a lemon wedge
- 2 tsp extra-virgin olive oil
- 5-6 Little Gem lettuceleaves
- 1 tsp mixed seed
Nutrition: per serving
- kcal433low
- fat28g
- saturates6g
- carbs6g
- sugars4g
- fibre7g
- protein35g
- salt0.2glow
Method
step 1
Blanch the soya beans for 3 mins. Rinse in cold water and drain thoroughly. Put the chicken, beans and cucumber in a bowl.
step 2
Blitz the avocado, Tabasco, lemon juice and oil in a food processor or with a hand blender. Season, pour into the bowl and mix well to coat.
step 3
Spoon the mixture into the lettuce leaves (or serve it alongside them) and sprinkle with the seeds. Chill until lunch, then serve with a lemon wedge.
