About the Recipe
This is a great low carb lunch or dinner salad
For the salad:
½ head iceberg lettuce, shredded or a mix
a dozen basil leaves, torn
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
❤️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