Ingredients
Method
Heat oven to 200°C (fan forced) and line a large baking tray with greaseproof paper.
Add potatoes to the tray, drizzle with extra virgin olive oil.
Mix together the spice blend in a bowl, then sprinkle over the potatoes, season with salt and toss to coat well.
Bake in oven for 35–40 minutes.
Combine the Hass Avocado with all the other ingredients for the dressing in a blender and blitz until smooth.
Add extra water if needed to make consistency as loose as desired.
Pull the lettuce leaves from the lettuce heart.
Slice the cucumbers in long batons.
Arrange the lettuce and cucumber around a serving platter.
Slice the Hass Avocados in eighths and arrange around the serving platter.
Drizzle with Avocado Dressing and give it all a really good grind of black pepper.
Slice the chicken approximately 1cm thick.
Divide Avocado Cos Lettuce Salad between serving bowls, add potatoes and finish with the sliced chicken breast.
Ingredients
Directions
Heat oven to 200°C (fan forced) and line a large baking tray with greaseproof paper.
Add potatoes to the tray, drizzle with extra virgin olive oil.
Mix together the spice blend in a bowl, then sprinkle over the potatoes, season with salt and toss to coat well.
Bake in oven for 35–40 minutes.
Combine the Hass Avocado with all the other ingredients for the dressing in a blender and blitz until smooth.
Add extra water if needed to make consistency as loose as desired.
Pull the lettuce leaves from the lettuce heart.
Slice the cucumbers in long batons.
Arrange the lettuce and cucumber around a serving platter.
Slice the Hass Avocados in eighths and arrange around the serving platter.
Drizzle with Avocado Dressing and give it all a really good grind of black pepper.
Slice the chicken approximately 1cm thick.
Divide Avocado Cos Lettuce Salad between serving bowls, add potatoes and finish with the sliced chicken breast.