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Brigette Anderson
Salad with chicken and avocado
Salad with chicken, avocado, tomato and mustard-honey dressing.
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Ingredients
Directions
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Cut the tomato into wedges and the chicken fillet into slices.
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Cut the avocado half in half. Remove the kernel and scoop out the flesh with a spoon from the peel. Cut the flesh into cubes.
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Mix the lettuce with the tomato, avocado, chicken and dressing in a large bowl. Serve the baguette and the butter.
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15 minMain dishcouscous, water, peanut oil, sliced onions, chicken filet cheese, ras el hanout spices melange, romatomat, fresh chives, bruschetta tomato salad, fresh cucumber mix raw vegetables,tomato couscous with cucumber and spicy chicken -
10 minMain dishrice oil, Chinese wok vegetable bean sprouts red pepper, fresh salmon fillet, Thai green curry paste, pre-cooked thick noodles, light soy sauce, seroendeng,thai salmon with vegetable oil -
40 minLunchzucchini, flour, egg, shallot, dried oregano, garlic, olive oil, old cheese, Greek yoghurt, grated horseradish, arugula,zucchini pancakes with horseradish dip -
30 minMain dishlemon, fresh coriander, almond shavings, traditional olive oil, white cheese cubes, tap water, tomato, couscous, Falafel, zucchini, garlic,couscous with falafel and coriander pesto
Nutrition
555Calories
Sodium0% DV2.470mg
Fat49% DV32g
Protein60% DV30g
Carbs12% DV37g
Fiber44% DV11g
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