GRILLED CHICKEN SALAD
Serves 6-8
Dressing:
handful of mint, chopped
2 cloves garlic, crushed
15ml grated fresh ginger
60ml avocado oil
30ml lime juice
salt and freshly ground black pepper
Salad:
4-6 chicken breast fillets
30ml spice rub
15ml olive oil
125g rindless streaky bacon
salt and freshly ground black pepper
1 pillow pack of mixed salad greens
3 ripe avocados
1 bunch spring onions, finely sliced
handful of rice noodles
To make dressing, combine the ingredients and mix well.
For the salad, rub chicken breasts with your favourite spice rub and olive oil, then set aside for 15 minutes. Grill on both sides until cooked.
Cool chicken and slice thinly.
Fry the bacon until crisp. Cool and break into small pieces.
Place chicken, bacon, avocado and spring onions in a bowl, add half the dressing and gently toss. Place salad leaves on a platter and place chicken mixture on top. Drizzle over remaining dressing.
Deep-fry the rice noodles until they puff up. Garnish the salad.
POTATO AND AVO SALAD WITH HORSERADISH
Serves 6-8
500g potatoes, peeled, cooked and cubed
1 bunch spring onions, finely chopped
2 red apples, cored and cubed
3 large avocados, peeled and cubed
50 pecan nuts, roughly chopped
Dressing:
375ml plain yoghurt
60ml creamed horseradish
15ml tahini paste
salt and freshly ground black pepper
Place all ingredients except avocados and nuts in a large bowl. Toss with dressing and, lastly, add the avocado carefully. Season well. Top with nuts and serve.
To make dressing, combine all ingredients and mix well.
MACARONI CHEESE WITH BACON, AVOCADO AND SUN-DRIED TOMATOES
Serves 4
250g wholewheat macaroni
50g butter
30ml flour
600ml milk
salt and pepper to taste
100g cheddar cheese, grated
100g mozzarella cheese, grated
125ml Parmesan, grated
125g bacon bits, fried
2 avocados, peeled and diced
100g sun-dried tomatoes in oil, drained and chopped
Cook the pasta in salted boiling water and drain.
Melt butter, stir in the flour and cook for a minute. Gradually add milk and stir until mixture boils and thickens.
Remove from heat and season well with salt and pepper.
Stir in pasta, most of the cheeses, bacon, avocados and tomatoes and mix gently.
Pour into ovenproof casserole, sprinkle with remaining cheese and brown under the grill.
AVOCADO WITH STRAWBERRY SALSA
Serves 4
2-3 flour tortillas
oil for frying
250g strawberries
1 onion, finely chopped
1 green chilli, seeded and chopped
45ml chopped coriander
2ml salt
5ml sugar
40ml lime juice
2 ripe avocados, halved and peeled
Cut tortillas into strips about 2cm wide and fry until light golden on both sides. Drain on paper towel.
Dice the strawberries and combine with onion, chilli, coriander, salt, sugar and lime juice to moisten.
Slice the avocados lengthwise into 5mm-thick slices, leaving the top joined. Fan the avocado and place on to a serving plate. Top with salsa and garnish with fried tortilla strips. - Saturday Star