Chicken and veal salad with creamy avocado vinaigrette (serves 4)
Prep time: 15 mins
For the avocado dressing: 2 cloves garlic, minced 100ml extra-virgin olive oil Juice of 1 lemon 1 large egg yolk 1/2 tsp Dijon mustard 1 large soft avocado, creamed For the salad: 3 chicken breasts, roasted and cubed 8 slices veal bacon, chopped 2 tomatoes, seeded and chopped 2 large romaine hearts, chopped 1 small red onion, chopped 150g green beans 200g cubed mozzarella cheese 100g Parmesan cheese 1To
prepare the dressing, combine garlic, oil, lemon juice, egg yolk, mustard and avocado in a blender to make creamy paste. Season with salt and pepper. 2To
prepare the salad, combine all the ingredients, drizzle some of the dressing and season with salt and pepper. Toss well. Add more seasoning or dressing, if required.