Chicken, Broccoli and Beetroot Salad with Avocado Pesto.

For the salad

2 large bowls thin-stemmed broccoli

2 tsp olive oil

3 skinless chicken breasts

1 red onion, thinly sliced

1 bunch of spinach

Small bowl of mint leaves

1 bowl grated beetroots

1 tsp sesame seeds

Salt to taste

For Pesto
1 small bowl of basil leaves

1 avocado

4 garlic cloves, crushed

1 tbsp walnut halves, crumbled

1 tbsp olive oil

juice and zest 1 lemon


– Bring a large pan of water to the boil, add the broccoli and cook for 2 mins.

-Drain, then refresh under cold water.

-Heat a griddle pan, toss the broccoli in 1⁄2 tsp of the olive oil and griddle for 2-3 mins, turning, until a little charred. Set aside to cool.

-Brush the chicken with the remaining oil and season with salt.

-Griddle for 3-4 mins each side or until cooked through. Leave to cool, then slice or shred into chunky pieces.

-Pile the spinach and mint onto a large platter.

-Toss through the broccoli and onion, along with the lemon juice.

-Top with the beetroot, but don’t mix it in, and the chicken.

-Scatter over the some basil leaves, the lemon zest and roasted sesame seeds.

Next, make the pesto.

-Put the remaining basil leaves in small bowl of a food processor.

-Scoop the flesh from the avocado and add to the food processor with the garlic, walnuts, olive oil, 1 tbsp lemon juice, 2-3 tbsp cold water and some salt.

-Blend until smooth, then transfer to a small serving dish then serve with the Salad

Nutrition facts:
Avocado is the second highest source of protein in fruits and it also contains Vitamin A, B, C, & D
Salad also has Chicken, Spinach and Walnuts making this salad a rich source of Proteins, Minerals and Omega 3. All in all, it is a very healthy meal platter.