OIL FREE AVOCADO DRESSING RECIPES

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HEALTHY AVOCADO RECIPES - BBC GOOD FOOD



Healthy avocado recipes - BBC Good Food image

Try the best healthy avocado recipes from BBC Good Food. Make this nutritious, creamy fruit into guacamole, salsas, salads, sandwiches and much more.

Provided by Good Food team

Number Of Ingredients 1

CHICKEN, BROCCOLI & BEETROOT SALAD WITH AVOCADO PESTO ...



Chicken, broccoli & beetroot salad with avocado pesto ... image

This superfood supper is packed with ingredients to give your body a boost, such as red onion, nigella seeds, walnuts, rapeseed oil and lemon

Provided by Emily Kydd

Categories     Dinner, Lunch, Main course

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 13

250g thin-stemmed broccoli
2 tsp rapeseed oil
3 skinless chicken breasts
1 red onion , thinly sliced
100g bag watercress
2 raw beetroots (about 175g), peeled and julienned or grated
1 tsp nigella seeds
small pack basil
1 avocado
½ garlic cloves , crushed
25g walnut halves , crumbled
1 tbsp rapeseed oil
juice and zest 1 lemon

Steps:

  • 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 rapeseed 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. Griddle for 3-4 mins each side or until cooked through. Leave to cool, then slice or shred into chunky pieces.
  • Next, make the pesto. Pick the leaves from the basil and set aside a handful to top the salad. Put the rest in the small bowl of a food processor. Scoop the flesh from the avocado and add to the food processor with the garlic, walnuts, oil, 1 tbsp lemon juice, 2-3 tbsp cold water and some seasoning. Blitz until smooth, then transfer to a small serving dish. Pour the remaining lemon juice over the sliced onions and leave for a few mins.
  • Pile the watercress onto a large platter. Toss through the broccoli and onion, along with the lemon juice they were soaked in. Top with the beetroot, but don’t mix it in, and the chicken. Scatter over the reserved basil leaves, the lemon zest and nigella seeds, then serve with the avocado pesto.

Nutrition Facts : Calories 320 calories, FatContent 18 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 8 grams carbohydrates, SugarContent 6 grams sugar, FiberContent 6 grams fiber, ProteinContent 29 grams protein, SodiumContent 0.3 milligram of sodium

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