And an other delicious salad recipe on the blog! I love getting creative when it comes to preparing satisfying and tasteful salads and this one is no exception! What I particulary love about this recipe are the different textures: the crisp spinach leaves, the soft avocados and the juicy tomatoes. This salad is perfect for a barbecue party or a simple dinner. Ready? Let’s dive in!
Total Time: 30min
– 2 avocados
– 300g-400g chicken breast
– 250g baby spinach leaves
– 300g cherry tomatoes
– 4 white mushrooms
– 2 eggs
– the juice of half a lemon
– 1 small bunch chives
– 4 soup spoons of parmesan petals (shaved parmesan cheese)
– olive oil
– balsamic vinegar
– salt & pepper
Start by boiling water in a large saucepan.
Prepare the chicken breast and chop it into small cubes.
In a frying pan, heat 3 soup spoons of olive oil and cook the chicken for 5 to 10 minutes. Season with salt and pepper.
Cook the eggs in the boiling water for 10 minutes until hard. Set aside and let cool down.
Peel the avocados and slice them.
Wash the tomatoes, cut them in halves.
Wash the mushrooms and chop them.
Wash and mince chives.
Peel the eggs and cut them into quarters.
Mix all the ingredients together in large salad bowl and season with lemon juice, olive oil, balsamic vinegar, salt and pepper. You’re done!