Nutrition know-how
| Calories (kcal) per serve | Fat (g) per serve |
| 482 | 35.2 |
If you substitute the dairy content for a non-dairy substitute, the calorie and fat count will change.
Ingredients: Salad
50 grams quinoa
1 carrot
1 avocado
120 grams cooked chicken breast
75 grams lettuce of your choice
4 tablespoons dried cranberries
0.5 lemon
Ingredients: Dressing
1 tablespoon tahini
1 tablespoon lemon juice
3 tablespoons olive oil
2 tablespoons full-fat yoghurt (or non-dairy substitute)
Directions
Directions: Salad
- Cook the quinoa according to package directions.
- Grate the carrot. Dice the chicken breast into bite-sized pieces. Peel and slice the avocado.
- Squeeze the lemon juice over the avocado slices.
- Layer cooked quinoa, carrot, avocado, chicken, lettuce and dried cranberries together in a glass jar. Top with dressing (recipe follows) when ready to serve and shake gently.
Directions: Dressing
- In a separate jar, mix together all ingredients. Close well and shake to mix.
ON THE GO? Jar salads are an ideal travel companion. Pack the dressing separately and add just before serving for the best flavour.
CALORIE BOOST: Add feta cheese.
CALORIE CUT: Swap dried cranberries for 60 grams of cherry tomatoes.
These recipes should be used in consultation with the advice from your healthcare provider or nutritionist to help fulfil your daily nutritional needs. They are not designed to replace their advice.
