Genuine Pesto Salad Total

Prepare time: 23 min
Cook:  6-7 min
Ready in:  30 min

I am a lover of this type of salad recipe. It is simply ideal for having a very light and healthy dinner meal.

Ingredients

(serves 4)

  • 250g broccoli
  • 2 teaspoon rapeseed oil
  • 3 chicken breasts
  • 1 onion
  • 100g watercress
  • 175g beetroot
  • Basil
  • 1 Avocado
  • ½ a garlic clove
  • 25g of crushed walnuts
  • 1 tablespoon of rapeseed oil
  • Lemon juice and zest

Directions

1

Boil some water and blanch the broccoli. Drain the broccoli from the saucepan and run it under cold water. In a skillet, place the broccoli and drizzle it with a little rapeseed oil. Roast the broccoli in the skillet in 3 minutes sections, turning every period to enough a thorough bake. Coat the chicken with a little rapeseed oil, place it into the skillet, and continue to cook for 3 minutes then turn until the chicken is white all the way through.

2

Chop the onions into fine slices, drizzle with lemon juice and leave on the side for several minutes.

 

3

Crush the ½ garlic clove. To make the pesto, combine the basil, avocado with the garlic, crushed walnuts and lemon juice and zest in a food processor. Add a tablespoon of water and process until a thick, oily pesto paste is produced. Separate the pesto into four serving portions.

4

Slice the beetroot finely into small pieces. To serve, bed four plates with watercress. Cover the watercress with broccoli, the lemon-juice covered onions, chicken, and pesto.

Note

Nutritional Information: 320g calories, 29g protein, 8g carbohydrates, 18g fat, 3g saturates, 6g fiber, 6g sugar, 0.3g salt.

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Genuine Pesto Salad Total

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