This is one of my go-to salads for when I’m craving something fresh and healthy. Boiled eggs, smoked chicken and avocado mean its filling enough to serve as a stand-alone dinner and this avocado dressing is just divine. Did I already mention I love avocados?
The underlying reason for my fresh-and-healthy cravings was my yearly visit to the Christmas market in Germany last weekend. In addition to looking at live woodcarving, authentic pottery and other paraphernalia you don’t really want to buy, a visit to a Christmas market mainly consists of eating a number of fried and heavy, traditional foods, such as a giant sausage, fried mushrooms with garlic sauce and potato fritters. All this is chased down with a cup of mulled wine and perhaps even a cherry waffle. No wonder I was yearning for something a little lighter and more nutritious the day after!
Ingredients (for 2):
200 g smoked chicken fillet, sliced into strips
1 avocado, diced
3 rashers of thin streaky bacon
3 eggs, quartered
2 heads of little gem or other crispy lettuce, shredded
5 cocktail vine tomatoes, quartered
for the dressing:
6 tbsp water
4 tbsp olive oil
2 tbsp lemon juice
2 cloves of garlic, crushed or finely chopped
- Boil the eggs for 8 minutes, rinse with cold water and peel.
- Fry the bacon slices until they are very crispy and crumble or chop them into small pieces.
- Make the dressing by putting all the ingredients together and process with a food processor or stick blender until it is smooth.
- On two plates, arrange the lettuce, chicken, bacon, tomato and avocado. Spoon the avocado dressing over the salad and then top off with the egg wedges.