CITRUS CHICKEN
& AVOCADO
SALAD WITH
VINAIGRETTE
SERVES 4
½ cup freshly squeezed citrus
juice (we used mandarin)
1 jalapeño chilli
1 small shallot, finely chopped
2 tbsp white wine vinegar
¼ cup vegetable oil
2 tbsp extra-virgin olive oil
2 avocados, sliced
4 medium citrus fruits, peeled,
sliced into rounds (we
used mandarin)
4 cups rocket leaves
½ cup fresh mint leaves
2 cooked chicken breasts, sliced
Simmer juice in a small saucepan
until syrupy and reduced to about
2 tablespoons (this should take 5
to 8 minutes). Set aside to cool.
Heat a small heavy skillet over
medium-high heat. Cook jalapeño
for about 8 minutes, turning
occasionally, until blistered and
charred all over. Alternatively,
roast jalapeño directly over gas
flame, turning occasionally. Let
cool; remove stem, skin, and
seeds, then finely chop.
Whisk shallot, vinegar, reduced
mandarin juice, and half of
jalapeño in a medium bowl.
Season with salt and pepper.
Whisk in vegetable oil, then olive
oil. Add remaining jalapeño, if
desired. Set vinaigrette aside.
Toss avocados, fruit, rocket, mint
and vinaigrette in a large bowl.
Top with chicken.CITRUS
BREAKFAST
SMOOTHIE
SERVES 2
2 medium oranges or mandarins
1 tbsp LSA (linseed, sunflower and
almond mix)
1 tbsp runny honey
½ tsp cinnamon
1 cup Greek yoghurt
Put your fruits through juicer, leaving
skin on for extra zing, or remove if
you prefer.
Pour juice into a jug, add the remaining
ingredients and blend with a stick
mixer until combined and smooth.
Pour into 2 glasses and
serve immediately.