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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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30 minMain dishzucchini, Broccoli, leeks, herb butter, basis for vegetable soup, shell paste, smoked salmon pieces, fresh basil,vegetable soup with salmon pieces -
60 minMain dishtomato, onion, garlic, sticking potato, traditional olive oil, chicken drumsticks, curry masala Surinamese, tap water, ketjapmarinademanis, fresh celery,Surinamese curry chicken -
15 minMain dishsticking potato, olive oil, garlic, pecorino cheese, gruyere, mature farm cheese, bread-crumbs, creme fraiche, fresh chives,'Hasselback Potatoes -
40 minMain dishsalmon, orange, small fennel bulb, dill, horseradish, mayonnaise, Greek yoghurt, olive oil,salmon with fennel
Nutrition
555Calories
Sodium0% DV2.470mg
Fat49% DV32g
Protein60% DV30g
Carbs12% DV37g
Fiber44% DV11g
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