Tommi says: “A simple, delicious salad that takes very little time to pull together but which makes a lovely, healthy change from the lunchtime sandwich. You can serve it on miniature crostinis for drinks, or astride garlic-rubbed, olive oil drizzled bruschettas for a simple, sexy supper.” Preparation time: 20-25 minutes Serves 2 Ingredients 2 Chicken breasts poached or roast chicken left from the weekend, torn into pieces 1 Hass avocado, sliced 8 baby tomatoes, halved or quartered A small handful green beans, cooked to aldente 10 small jersey potatoes, steamed for 20minutes (optional) 1 small bunch of basil, leaves picked 2 handfuls of mixed salad leaves Olive oil Juice of ½ lemon Dressing 200g Low fat Greek yoghurt 1tbsp Low fat crème fraiche 1 small clove garlic, crushed ½ tsp Dijon mustard Pinch of sweet paprika ½ tbsp parsley, chopped (optional) Small squeeze of lemon juice and extra virgin olive oil Salt and pepper
Mix all the dressing ingredients together and chill until needed. Place all the salad ingredients into a bowl, squeeze the lemon and a splash of olive oil over it all and mix carefully, seasoning with a touch of salt and pepper. Place on to plates and finish with a good dollop of the garlic dressing. Recipe by Thomasina Miers in celebration of Avocado Week 2010 - 25th to 31st October.