Sometimes it feels just so damn amazing to have a big ass salad. This green summertime salad delivers on an amazing zesty flavour along with being packed with protein and green goodness to most definitely satisfy. The perfect lunch or dinner which provides you with a complete meal.

Summertime Green Salad (GF, DF)

Serves 4 | Calories 317| Fat 14.6g | C 14.9g | Protein 26.2g



  • 1 large avocado, stoned, peeled, and chopped
  • ½ tbsp olive oil
  • 1 lime, zested and juiced
  • 5 jalapeño – from a jar
  • ½ small bunch of basil, torn
  • ½ cucumber, sliced diagonally
  • 2 medium eggs
  • 3 Little Gem lettuces, quartered
  • 10 Cherry Tomatoes
  • 2 cooked skinless chicken breasts, shredded or BBQ Chicken 
  • 2 spring onions, shredded
  • 200g cooked quinoa, Ensure you wash this prior to and after cooking 
  • 1 tbsp chopped pistachios



  1. Bring a medium saucepan of water to a boil before adding 3 eggs. Cook for 6 mins for slightly running eggs. If you prefer firm cook for 7 minutes. Peel and halve and set aside. 
  2. Put the avocado, oil, lime zest and juice, jalapeño, basil, half the cucumber, and 1 tbsp water in a blender until smooth. Season to taste, then set aside in the fridge until ready to use
  3. Cook the eggs in a pan of boiling water for 7 mins, then rinse under cold running water to cool. Drain, peel and halve, then set aside.
  4. In a salad serving bowl add the lettuce & tomatoes, cooked chicken, the spring onions, and the other half of cucumber. Spread the cooked quinoa over the base of a serving plate, then top with the chicken salad, eggs, and dressing. Scatter over the pistachios,
  5. Season with salt and pepper and serve. 


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