1 / 2
Combine salad in a jar for easy transport to work.
Photo by Tamin Jones
2 / 2
“Leon Happy Salads,” by Jane Baxter and John Vincent, is packed with tips and ideas for toppers and dressings to liven up our greens.
Cover courtesy Octopus Publishing
30 min DURATION
15 min COOK TIME
15 min PREP TIME
Serves 1 SERVINGS
Ingredients
- 100g (3-1/2oz) cooked chicken breast, cut into strips
- 1/2 an avocado, sliced
- 6 cherry tomatoes, halved
- 4 spring onions, chopped
- 1/2 a Little Gem lettuce
- 50g (1-3/4oz) black beans, drained
Dressing:
- 1 cob of sweetcorn, kernels removed and roughly chopped
- 1/2 a clove of garlic, crushed
- 1 red chilli, chopped
- 1 shallot, chopped
- 1 piquillo pepper, chopped
- juice of 1/2 a lime
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh coriander
- salt and freshly ground black pepper
Directions
- Arrange all the salad ingredients on a plate or in a jar if you’re a hipster.
- Mix together the dressing ingredients and season well. Drizzle over the salad.
For more healthy salad recipes visit:
• Rocket Salad with Shaved Melon Recipe• Giant Couscous Salad Recipe
Reprinted with permission from Leon Happy Salads, by Jane Baxter and John Vincent and published by Octopus Books, 2016.
Leon Happy Salads (Octopus Books, 2016), by Jane Baxter and John Vincent, was founded on the twin principles that food can taste good and do you good too. This new addition to Leon series cookbooks brings together 100 recipes for fresh, vibrant, delicious salads that are healthy and happy. The following excerpt is from the “Lunchbox” section.
Beats chicken and sweetcorn sandwich filler, hands down. But you already knew that.
Wheat Free — Gluten Free — Dairy Free
