Cucumber, Avocado
& Chicken Salad

Prep Time:

10 Minutes

Cook Time:

15 Minutes

Serves:

4 Servings

Level:

GF/KETO/Primal/LC

About the Recipe

This is a great low carb lunch or dinner salad

Ingredients

For the salad:

½ head iceberg lettuce, shredded or a mix

a dozen basil leaves, torn

1 avocado

2 tsp. lemon juice

½ cucumber, peeled

¼ cup (25g) walnuts

 

For the chicken or Shrimp or Steak Tips:

2 chicken breast fillets or Steak, Shrimp etc....

1 tbsp. avocado oil (omit if you are airfrying)

1 tbsp. mustard (I love Dijon)

1/4 tsp Tumeric (optional)


 

For the sauce:

3 tbsp. yogurt

1 tbsp. mayo

1 garlic clove, minced


Preparation

❤️Place the iceberg lettuce into a large bowl. Add torn basil leaves and mix. Divide between 2 serving bowls.

❤️Season the chicken fillets with salt and rub with avocado oil. Heat a dry pan and fry the chicken for 5 minutes on each side. Or fry in the airfryer

❤️In the meantime, mix the mustard, tumeric. Grease the top of the fillets with half the sauce, then turn and cook for another 1.5 minutes. Repeat on the other side.

❤️Once cooked, cool slightly and chop. 

❤️Cut the avocado flesh into cubes, and drizzle with lemon juice.

❤️ Peel and slice the cucumber. 

❤️Prepare the garlic sauce by mixing all the sauce ingredients — season with salt & pepper.

❤️Top salads with the chopped chicken, avocado, cucumber, and walnuts. Pour over the garlic sauce, and serve.


You could replace the garlic sauce with your own favorite dressing