Chicken and courgette salad with avocado dressing

¼ avocado 2 tsp extra-virgin olive oil ½ lemon, juiced ½ clove of garlic, roughly chopped 1 cooked skinless chicken breast, shredded into bitesize pieces

½ courgette, halved lengthways then thinly sliced

50g salad leaves 1 tsp seeds (pumpkin, sunflower, or mixed – your choice) Toast the seeds in non-stick frying pan over medium heat for 3-4 minutes. Put avocado, olive oil, lemon juice, garlic, salt and pepper and a splash of water in a food processor and blitz until smooth. Pour the dressing into a bowl, then add the chicken, courgette and salad and toss to coat. Garnish with seeds.