Ingredients:
-2 large zucchini (spiralized), 1 Tbsp olive oil.
-For the Sauce: 2 ripe avocados, 1 cup fresh basil leaves, 3 cloves
garlic, ¼ cup pine nuts, 2 Tbsp lemon juice, ½ tsp sea salt, ¼ cup olive
oil, cracked black pepper
Method:
Spiralize your zucchini and set aside on paper towels so that any excess water is soaked up.
In a food processor, add avocados, basil leaves, garlic, pine nuts,
lemon juice and sea salt and pulse until finely chopped. Then with the
motor still running, add olive oil in a slow stream until emulsified and
creamy. Drizzle olive oil in a large skillet over medium high heat then
add zucchini noodles, cooking for about 1 to 2 minutes until tender.
Add zucchini noodles to a large bowl and toss with avocado pesto.
Season to taste with cracked pepper and a little parmesan.
Ingredients:
Salad:
1/2 ciabatta loaf (4oz), sliced
2 whole Chicken Breast fillets (1lbs), skinless and boneless, halved horizontally to make 4 fillets
1 tablespoon garlic powder
2 tablespoons dried parsley flakes
Pinch of salt
7oz shortcut bacon , cut into strips
2 eggs , boiled to your liking (soft of hard boiled), sliced
2 baby cos lettuce , washed and dried
1 Avocado , sliced
1/2 cup shaved parmesan cheese
Dressing:
2/3 cup greek yogurt
1 tablespoon olive oil
2 garlic cloves , crushed
2 anchovy fillets , finely chopped (or sub with 2 tablespoons black pitted olives, chopped finely and 1 teaspoon fish sauce)
Juice of 1/2 a lemon
3 tablespoons freshly grated parmesan cheese
Salt and pepper for seasoning
Instructions:
Preheat the oven to grill/broil settings on medium – high heat.
Place the bread slices onto an oven tray; drizzle with olive oil and
bake in the oven (on middle shelf) until crispy. While bread is
grilling, prepare chicken:
Rub the chicken breast with the garlic powder, parsley flakes and
salt. Heat a non stick grilling pan/skillet with a drizzle of olive oil
and fry chicken until golden on both sides. Remove the chicken and set
aside onto a warm plate. Add the bacon strips to the same pan, and fry
until golden and crispy. While the bacon is frying, boil your eggs to
your liking (and don’t forget to check your bread in the oven)! To make
the Caesar Yogurt
Dressing:
Combine yogurt, oil, garlic, anchovies, lemon juice and parmesan. Whisk
until well combined; add salt and pepper to your tastes, and whisk
again. Taste test.
Assemble Salad:
Combine lettuce with the chicken and bacon strips; eggs (halved);
avocado slices; shaved parmesan cheese; and bread pieces (halved). Pour
over the dressing; mix well to combine, and serve!
