Lunch Chicken, Avocado and Egg Salad

Avocados are an excellent source of healthy fat. They are high in fibre, Vitamin E, B vitamins and Folic acid and have been linked to improved overall health among people who eat them regularly.

Read more here http://articles.mercola.com/sites/articles/archive/2013/01/17/avocado-benefits.aspx

Usually avocados are unripe when bought from the shop, so allow them to soften for a few days at room temperature. Once ripe they will last for about a week in the fridge. They pair very well with both eggs and chicken.

This salad is made with left over chicken, 2 hard boiled eggs, 1 stick of chopped celery, and half an avocado. Dress liberally with home made salad dressing and some toasted sunflower or pumpkin seeds if you fancy some crunch.

 

 

 

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