Turkish Shepard Salad
What you need
4 ripe tomatoes, skin and seeds removed, diced
1 cucumber, peeled, seeds removed and sliced
1/2 red or green capsicum diced
1/2 red onion sliced
Bunch of radish (optional) sliced
Tablespoon each of fresh dill, parsley and mint finely choped
Juice of one lemon
Drizzle of olive oil
Season to taste
What you need to do
Combine above ingredients in service bowl and enjoy a health fresh salad
Chicken Pasta Salad with Avocado Dressing
A great way to use up left over roast chicken with vegetable and/or salad ingredients on hand.
What you need:
1 cup cooked Fusili pasta
Diced left over chicken
Baby Spinach leaves
Cooked brocolini or broccoli
Cooked corn cobs
Anything else you fancy for example onion, red capsicum, potato, radish. Nice fresh crunch texture.
Dressing:
1 ripe avocado
1 tablespoon olive oil
1/2 cup water
Zest of one lemon
Juice of one lemon
1 teaspoon onion powder
salt and pepper to season
What to do:
combine dressing ingredients in food processor or blitzer and wizz to a smooth consistency, not too thick.
Combine salad ingredients with pasta in a large bowl. Mix through the avocado dressing, top with baby spinach leaves and serve.
