Vitality chicken salad with avocado dressing


handful frozen soya beans
1 skinless cooked chicken breast, shredded
¼ cucumber, peeled, deseeded and chopped
½ avocado, flesh scooped out
few drops Tabasco sauce
juice ½ lemon, plus a lemon wedge
2 tsp extra-virgin olive oil
5-6 Little Gem lettuce leaves
1 tsp mixed seed


Blanch the soya beans for 3 mins. Rinse in cold water and drain thoroughly. Put the chicken, beans and cucumber in a bowl.

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.

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.


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