Parsley and Garlic Prawn Salad

This is such a quick, easy and yummy dinner.  And perfectly compliant if you are doing AIP.

I fill a bowl with chopped iceberg lettuce, chopped cucumber, and chopped avocado.
I sprinkle that with garlic powder.  (You could dress it if you want to.)

Once that is ready, I cook up the prawns.

My fish shop has these amazing prawns that are already peeled and have garlic and parsley added.
I use those but you can use anything you like.

So, I cook up the prawns and then pop them on the top of the salad.

Done.

Minty Melon, Fig and Prosciutto Salad

Hello!  I've been AWOL from The Beans Blog for some time.  Well, I use it all the time for recipes but I've haven't been posting as I've been busy trying to figure out what foods I can eat and trying a whole bunch of new recipes. I may share more details of my story later but for now I'll just mention that I've been eating according to the Autoimmune Protocol (AIP) since April of 2017 and I have seen incredible improvements in my health.  AIP is an elimination diet (and lifestyle) where you focus on eating very nutrient dense foods while eliminating foods that have been found to trigger auto immune disease.  Once your specific symptoms subside, you start to re-introduce foods and watch for symptoms to return. I have done a few re-introductions but have decided to go back to the beginning (well, almost ... I'm keeping eggs!) for another month or two ... or three ... and then I'll start re-introductions again but much slower and much more documented.  In the meantime, I feel like I've got enough of a handle on what I'm eating that I can begin sharing some recipes. 

I got the inspiration for this recipe from Heather Christo's blog.  I changed it up just a little bit though to suit my family's tastes and to make it AIP compliant. 

I didn't worry too much about measurements ... I just kinda threw everything together.  You can use more or less of any of the ingredients listed. 

Ingredients:

Prosciutto (make sure the ingredients are just pork and salt if you are strict AIP) I use this one

Rockmelon - I used half of one, cut into thin wedges

Figs - I used three, chopped

Fresh mint leaves, chopped

Fresh basil leaves, chopped

Spring onions - I used four, chopped

Balsamic Vinegar (for AIP, I use Coconut Balsamic Vinegar ... this is the one I use)

Method:

Fry Prosciutto til crispy and set aside.  In same fry pan, add a bit of olive oil to prosciutto fat (if needed) and fry til starting to brown.  Set aside. 

Arrange fruit  on a platter or in a large bowl.  Top with spring onions and fresh herbs.  

Chop crispy prosciutto and add to fruit and herb arrangement.  Drizzle with Balsamic Vinegar.

Delicious!

I served this last night with eye fillet steaks that my husband grilled on the BBQ, sautéed zucchini slices sprinkled with garlic powder, sautéed mushrooms covered in fresh thyme and garlic chives, and onions ... again sautéed. We are big fans of the humble sauté. :) 

Mediterranean Tuna Antipasto Salad - original plus my version

I've been working on using up some free food we were gifted and have stumbled across a few ingredients I don't normally use.  One such ingredient was canned black eyed peas.  Scoured the internet for easy and yummy sounding recipes (cause I don't have time for anything besides easy...and yummy is a must!).  I found this great looking recipe for Mediterranean Tuna Antipasto Salad and decided to try it.  I think the original recipe would be tasty...but there were a few ingredients I didn't want to purchase on this weeks grocery budget - so I modified it...a lot!

If you want to try the original:

- 1 15-19 ounce can beans such as chickpeas, black eyed peas, or kidney beans, rinsed

- 2 5 to 6 ounce cans chunk tuna, drained and flaked

- 1 large red bell pepper, finally diced

- 1/2 cup finely chopped red onion

-1/2 cup chopped fresh parsley, divided

- 4 teaspoons capers, rinsed

- 1 1/2 teaspoons finely chopped fresh rosemary

- 1/2 cup lemon juice, divided

- 4 tablespoons extra-virgin olive oil, divided

- ground pepper to taste

- 1/4 teaspoon salt

- 8 cups mixed salad greens

Combine beans, tuna, bell pepper, onion, parsley, capers, rosemary, 1/4 cup lemon juice and 2 tablespoons oil in a medium bowl. Season with pepper. Combine the remaining 1/4 cup lemon juice, 2 tablespoons oil and salt in a large bowl. Add salad greens; toss to coat. Divide the greens among 4 plates. Top each with the tuna salad.

If you want to try my version:

My version - seems to be a hit!

In one bowl: 

Make tuna salad from 4 cans chunk tuna, drained.   I used mayo, mustard, and dill pickle relish (when I make it again I'll probably do more tuna cause it went quick! and none for seconds)

In another bowl combine: 

- 1 can chickpeas, rinsed

- 1 can of  black eyed peas, rinsed

- 1 large red bell pepper, finally diced

- 1/4 cup finely chopped red onion

- 2 tomatoes finely diced

- 1/2 cucumber, finely diced

- a couple shakes of dried parsley

-  a couple shakes of dried rosemary

- juice of one lemon

- 2 tablespoons olive oil

- salt and pepper to taste

I thought it was a little bland, so added a little bit of green olives diced with some of their juice, a little sprinkle of sugar, and a couple splashes of apple cider vinegar, and the last little splash of balsamic dressing from the fridge...when I make it again I think I'll just go with the balsamic dressing and make it easier!

On each plate, layer mixed salad greens, a generous helping of the veggies (with some of the juice), and top with a scoop of tuna.  

I served garlic/cheese toast beside.

Happy Pantry Cooking!

Egg Salad Sandwich

So simple.

Hard Boil some eggs.
Chop em up.
Add some mayo.
A couple of
blubs.
Add a large-ish squirt
of American
mustard.
Stir.
Put on your fave
fresh bread.
In my
case
the bread
will be Helga's
and it will
have
lots of seeds.

Eat.

Quinoa Black Bean Salad - Combined

When I was planning my menu this week, I knew I wanted to make Quinoa Black Bean Salad.  But I discovered that there were two yummy looking recipes on the blog to choose from.  So I took a little from one and a little from the other - and this is what I got!

mine didn't look exactly like this...but you get the idea

INGREDIENTS

1 cup quinoa, washed and drained
1 ¾ cups water
1/4 cup plus 1 tablespoon olive oil
Juice of 2 fresh limes
1 teaspoon cumin

1 clove garlic, minced
1 can black beans, rinsed
1 1/2 cups cherry tomatoes, cut in half (optional - I didn't use any this time because fresh tomatoes are on "baby no like" list since I've been pregnant)
1 red bell pepper (I like it cut small)
1 avocado cut into chunks
5 green onions, finely chopped
Salt (pepper – optional) to taste

INSTRUCTIONS

1 Wash and rinse quinoa. Heat 1 tablespoon oil in medium saucepan over medium heat.  Once hot, add the rinsed quinoa and toast for a minute or two.  Add water, stir once, cover and simmer with a lid on for about 20 minutes.  Watch it though and turn it off as soon as the liquid is absorbed!

 2 In a small bowl, whisk together olive oil, lime juice, cumin, salt, and garlic.

3 Combine cooked quinoa, beans, red pepper, tomatoes, and green onions in a large bowl.

4 Drizzle dressing over salad.  Season with additional salt and pepper, if desired.  Can also add cilantro and/or red pepper flakes.


As a note - this is great as a side dish to a meal (one of the boys declared it tasted like guacamole), but also keeps well in the fridge for a healthy, protein packed lunch or snack. 

Caprese Avocado Boats

I've looked at this recipe quite a few times and finally made it the other night.   I didn't do it exactly like she said because I was in a bit of a hurry.  I didn't make the basil garlic oil sauce maybe I will try that next time. But only maybe ... because this way was so easy.  Here's what I did.

Avocados (one per person, but I only did half each for the kids)

Baby Bocconcini, 225g (8oz)

Cherry Tomatoes, 250g, quartered

Garlic Infused Olive Oil

Fresh Basil, chopped

Salt and Pepper

Good Quality Balsamic Vinegar

Cut the avocados in half, take out the seed and carefully peel off the skin.

Mix bocconcini, tomatoes and fresh basil (as little or much as you like) with a good drizzle of the Garlic Infused Olive Oil.   Season to taste with salt and pepper.

When ready to serve, spoon bocconcini mixture into avocado halves.  Drizzle with Balsamic Vinegar and serve.

Chicken, Avo and Feta Salad with Dijon Vinaigrette

 

 Another Pinterest find.   Here's the original recipe.
I know that chicken looks pink ... it's the light!  I wasn't pink, I promise! :)

for the salad ...
1 bag baby spinach
250g cherry tomatoes
1/2 cup corn, I used canned
2 chicken breasts, salted, peppered and cooked by husband on BBQ
1 large avocado, chopped
1/3 cup crumbled feta cheese
1/4 cup pine nuts, you could toast them.  I never do.

for the dressing ...
3 tablespoons white wine vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon Dijon mustard
salt and freshly ground black pepper, to taste

I'm pretty sure you don't need instructions from here but just in case.

Put all salad ingredients in a big bowl.

Put all dressing ingredients in a small jar.  Shake.  Taste, adjust to taste. 

Top salad with dressing.

Enjoy.

Pumpkin Pom Salad

 

Oh yum!  I want to make this again.  It sure was tasty!

I found this recipe on pinterest.  They used sweet potato but my husband prefers pumpkin and I love both so no biggie!  I didn't really measure the salad ingredients.  I just grabbed a big plate and piled stuff on.  Is there really any need to measure when good, wholesome, salad ingredients are involved?!

kent pumpkin (I just roasted a bunch thinking I'd keep the leftovers, there were no leftovers!)
baby salad greens (baby kale, spinach, rocket (arugula), etc.)
pomegranate seeds
crumbled feta
pistachios, toasted & chopped
coriander (cilantro), chopped
2-3 chopped spring onions, white and green parts



I did the dressing just as the recipe called for, adjusting just a little bit to taste:
2 tablespoons olive oil
1/2 clove minced garlic
2 teaspoons honey
1 teaspoon sherry vinegar or white wine vinegar
salt & pepper, to taste
 
Preheat your oven to 400F/200C. Chop the pumpkin into bite size pieces. Drizzle with a bit of olive oil, salt and pepper, and roast in the oven for 20ish minutes.  I just keep tasting after 20 minutes til they are the consistency I like. (possible reason there were no leftovers?!)

Mix all dressing ingredients.  I just threw them all in a mason jar and shook it up.

Assemble salad.  I started with greens and coriander (which is technically a green), then added the pumpkin, pomegranate seeds, spring onions and feta.  Top with dressing and pistachios.

Haloumi and Lime? Ok, I'll try it!

This is delicious. We all really liked it.  I'm making it again this week! I don't have to tell you that I found the recipe through Pinterest, my go to place for recipe searching! I did take a few shortcuts though ... like, I cooked the quinoa in my rice cooker and I used lentils out of a can.  And you may notice that the recipe calls for asparagus but there is none in my photo.  Would you believe that both stores I went to were SOLD OUT!?!  Ugh.  I substituted mushrooms and that was delicious but I can't wait to try it again this week with asparagus!  I doubled this recipe but you didn't really need to double everything (like the haloumi) so here is how I did it and the measurements I used.

1x400g can puy lentils

2 tablespoons olive oil

2 tablespoons red wine vinegar

salt and pepper

200g cooked quinoa (I did mine in the rice cooker with a bit of chicken stock)

2 bunches of asparagus, chopped

a handful of mushrooms, sliced

180g piece haloumi, sliced 

2 to 4 limes 

500g cherry tomatoes, halved

6 spring onions, chopped

1 long green chilli, deseeded and finely diced

a handful of mint leaves, roughly chopped

Sautee the asparagus and mushrooms with a little bit of olive oil.  

In a big bowl, combine lentils, quinoa, asparagus and mushrooms.  Add olive oil, red wine vinegar, tomatoes, spring onions, chilli, mint and zest of 2 limes (add zest to taste).

Heat a fry pan (or chargrill pan if you have one) over medium heat.  Add haloumi,  drizzle with lime juice and cook on both sides til golden brown.  Cut into smaller pieces and add to salad.  Season entire salad with salt and pepper.

Garnish with extra limes if desired.

We served with chunks of toasted turkish bread, buttered, sprinkled will all-purpose seasoning and toasted in the sandwich press.

Asian Ginger Sesame Chicken Salad

I found this recipe, originally from Curtis Stone in Redbook and just had to try it.
I made a couple of small changes ... 

This first bit is the ingredients for the dressing.  You'll use a little bit of it for the marinade as well.
 
1/4 cup soy sauce
fresh ginger, finely grated (recipe called for a 3 inch piece, I reckon I used a 1 inch piece) 
1/4 cup canola oil 
2 Tbsp hoisin sauce 
1 Tbsp sesame oil 
1 tsp sriracha sauce 
1 tsp kosher salt 
2 large chicken breasts, boneless and skinless 
1/4 cup red wine vinegar 
1/4 cup finely chopped spring onions 

These ingredients are for the salad part of it.  

1/4 to 1/2 a Wombok (Chinese cabbage), very thinly sliced 
2 carrots, grated  
3 spring onions, thinly sliced 
fresh coriander, coarsely chopped (I  just threw in a bunch, it's really to taste) 
1/2 cup slivered almonds 
(I was in a hurry and just threw all nuts & seeds in straight out of freezer) 
a small handful of white sesame seeds 
a small handful black sesame seeds

In a bowl, whisk together first seven ingredients.

Put the chicken into a large ziplock bag and spoon in 4 tablespoons of the dressing.  Zip the bag, removing air as you go.  Rub the marinade all over the chicken, then pound it to get the chicken all the same thickness.  Marinate the chicken for at least 30 minutes.

With the remaining dressing in the bowl, add the red wine vinegar and spring onions.  Set aside.  This is your dressing.

Grill the chicken.  Rory did ours on the BBQ but you could do it inside ... just get it cooked.  The original recipe said to let it rest 15 minutes ... oops, didn't read that bit.  We probably only let it rest 5 minutes.  It was delicious.

Let it rest if you like ... then cut it into slices, chunks, whatever you prefer. 

Add salad ingredients to large bowl.  Add chicken.  Mix.  

We used the dressing to top individual salads as we served so that the leftovers wouldn't be soggy the next day ... 

Greek Salad Skewers

I wish I had a better picture of these.  I snapped this one quickly as I was in a hurry plating for a luncheon where these were part of the menu.    I saw them on pinterest and thought they looked easy, tasty and healthy.   I changed the ratios a little bit.  Tomatoes are expensive and I was making these for a lot of people so I used half a cherry tomato.  I like olives so I used a whole olive.  I didn't read the recipe in it's entirety, so I didn't do the dressing!  Oops!  I don't know that I would though ... they were good just like this. 

How I did mine ... 

On each toothpick .... half a cherry tomato, a slice of lebanese cucumber, one pitted kalamata olive, one square of feta.

Simple Avo Tom Salad

 

The other night I was trying to throw together a meal from the fridge since I hadn't planned anything and I needed to shop.  I had made Japanese mince and rice as the main but I needed a veggie side. I found a few cherry tomatoes, an avocado and a spring onion.  I thought of the  simple cucumber salad that my sister taught me to make and decided to do a little variation.  This is it ...

Cherry tomatoes
Avocado
Spring Onions
Rice Wine Vinegar
Sesame Seeds

She added sesame oil to the cucumber salad, I didn't add it to this one. 

I'm not sure you need instructions but all you do is chop your veg, sprinkle with vinegar and sesame seeds. 

Delish.

Bacon Salad. With Bacon.

 

So, the other night, Ellie was cooking a putanesca (not this one but if you want to try one, this is a good one to try) for dinner.  I was tasked with making a salad.  Ryan had seen a salad he wanted to try that was topped with bacon and pumpkin seeds.  Turns out the salad he was thinking about was actually a soup so we never did find a recipe.  No biggie though.  I threw this little beauty together and it was DELICIOUS!

There aren't really measurements ... it's a salad.

Bacon, however much you like.

Red Onion

Garlic, I think I used about eight cloves

Spinach
Avocado

Mushrooms
Mixed seeds (my mix was pumpkin, sunflower and pine nut)
Fresh Parmesan cheese

Dry toast the seeds in a small frying pan until just brown.  Just enough for a topping.  You don't see my seed topping in the photo because we had to change platters while we were assembling the salad so my seeds are actually on the bottom!  Anyway ... set the seeds aside.

Chop bacon, dice onion, sliver the garlic and saute together.   While that is cooking, slice the mushrooms and add to bacon mixture when it's just about done.

On a large platter, lay spinach.  Top with bacon mixture.  Chop avocado and lay on top of salad.  Sprinkle with seeds and grate parmesan cheese on top.

I didn't add any dressing. 

I like to think that the bacon was the dressing. 

But, you could add dressing if you like ...

Simple Cucumber Salad

My sister made this the other night. I loved it.

I tried my hand at it the other night. A different other night. I loved it, again.

Here's the 'recipe' ...

cucumber

sesame seeds

rice wine vinegar

sesame oil

  

I peeled strips off the whole cucumber to get the striped effect you see in the photo.  You can do that or peel the whole thing or don't peel it at all.  Slice cucumber.  Sprinkle with rice wine vinegar and a few drops of sesame oil.  Sprinkle with sesame seeds.

That's it. 

Easy. 

Delicious.

Ellie's Asian Chicken with a Simple Side of Quinoa Salad

One night I rocked up at my sister's house to pick her up, maybe for the Keith Urban concert? Or maybe it was before we went to Zumba?  In any case, it was dinner time for her family and she had whipped up this beautiful chicken dish which I tasted on the way out the door!  It was delicious and I immediately wrote the 'recipe' in my phone.  Last night, I was thinking about what to cook and I remembered ....

She didn't give me any measurements, just ingredients so last night I wrote down what measurements I used.  I think that you could do them to any measure and it would be good but here's what I did to serve four of us.

2 chicken breasts, sliced

Marinate in:
Soy sauce, 4 Tablespoons

Honey, 2 Tablespoons

Lime, juice of one

White wine or sake, 4 Tablespoons

Garlic, 6 cloves

When you are ready to cook, dredge chicken in flour and fry in batches.  I shallow fried in grapeseed oil.

Trying to use up some of the veggies that are leftover at the end of a weeks worth of cooking, I make this simple side to go with it.  It's not got many strong flavors, really it's just the fresh taste of veggies and a little bit of lime juice.  You could totally dress it if you wanted it a bit more punchy. 

 

Again, there are no real measurements for this salad.  I'll tell you what I did but you can add whatever you like, really!

1 cup quinoa, cooked (I used a tri colored one)

2 roma tomatoes, finely diced

2 spring onions, finely dices

1/2 a red capsicum (bell pepper), finely diced

1/2 a yellow capsicum (bell pepper), finely diced

1/2 an avocado, finely diced

a large chunk of cucumber, finely diced

juice of half a lime 

sprinkle of sea salt

mix all ingredients. serve.

Roasted Bell Pepper Salad

I tried this recipe ages ago ... I'm pretty sure I clipped it out of a magazine.

It's another of those with no real measurements.  

Roasted bell peppers (capsicum), I love all three colors but here I just used red and green.  Sliced.

Red onion, thinly sliced

Black olives, sliced

Feta cheese, crumbled

Olive Oil
Sherry Vinegar
Sea Salt
Pepper

Spread the bell peppers on a plate.  Top with red onion, black olives, feta cheese.  Drizzle with the oil and vinegar.  Sprinkle with salt and pepper.  Let set for 30 minutes. 

Delicious.

Grilled Salmon Salad

The wonderful thing about Salmon is that all four of us love it.

The same with salad.  Salmon and salad together ... for our family ... it's a match made in heaven!

This salad was such a hit!
I found this recipe on Pinterest and used it as our base recipe.
I added some stuff, changed the type of cheese and served it differently though ...

Oh, and I changed the measurements because I wanted it to serve four instead of two.

500g fresh salmon
6 cups fresh spinach and rocket (arugula)
2 hard boiled eggs, sliced
2 roma tomatoes, sliced
thin slices of red onion, as little or as much as you like
fetta cheese, to top salad
croutons, to top salad

dressing:
1/4 cup balsalmic vinegar
1 tsp brown sugar (I didn't measure and may have used a heaped teaspoon!)
3 or 4 small garlic cloves, crushed
pinch of salt and pepper
3/4 cup olive oil

Throw all of the dressing ingredients into a glass jar with a lid ... shake it up.  Add additional salt to taste.

Grill salmon.  Rory did ours on the BBQ with a bit of olive oil and salt/pepper. 

Combine all salad ingredients in large salad bowl.  Top with grilled salmon, chopped into large chunks.  Drizzle with dressing.

The Salad Box!

I am so excited about this!  I've only been doing it just over two weeks but I LOVE IT!  It makes healthy lunches so much easier!  Originally, I saw the idea over on Khrista's blog.  I thought it was a great idea but didn't have the containers or the motivation to go find them.  When Shay was visiting, we were talking about a similar idea and I was reminded of the salad box.  That same day we were in the grocery store and there were some tupperware containers on sale that I thought might be perfect.  I bought them, came home and assembled the box and haven't looked back.  It is so great!  I'm not kidding, there have been days where I haven't menu planned and I'm like, what will we have for dinner and just can't come up with anything ... we have salad!

I add some beans or some chicken and it becomes a meal!  And lunches, on nights that we decided to eat out or just don't have leftovers for the next day, we have salad!  It's perfect.  It's all cut up and ready to go and it literally takes me less than 5 minutes to make a beautiful salad!  

My salad box consists of two large containers filled a bunch of smaller ones, and a box for greens ...  It isn't always full, as you can see in the photo above.  I fill it full every time I do a big shop and then it sort of lives in various stages of fullness which I like because it means our salads are varied.  Here's a closer look at what's inside it ...

Tomatoes (mostly out of our garden!), cucumber slices, cauliflower chunks, onion slices, mushrooms slices (marinating in olive oil, vinegar, garlic powder and an Italian blend herb mix).  Radishes (in water so they don't dry out).  Salad ... washed and in a separate container.  I often have a can of beans sitting in one of those tall containers ... but I had just finished one when I was taking the photos and I try not to open one until I'm ready to use it, to preserve its life in the box! 

Capsicum (Red Bell Pepper) almost gone, Avocado, Nuts, Seeds, Leftover Funky Lime pizza garlic, the end of a jar of black olives, and some dressing ...

The dressing is great!  I love having it packaged up all ready to go.  Once the salad (specifically for lunches) is ready, I just pop in one of the dressings and it's done!  Seriously, it's fast food ... only you can't get much healthier!

It has its own section in the fridge. So far, I haven't had any trouble with it taking up too much space.  Most of the things last us through the week, some things less, some things more.  We are wasting much less produce since we've started the salad box.  Probably because stuff doesn't get left at the bottom of the crisper drawer!  I look at all of it every day and use it up!

It's not just great for salad either!  We used it to make stir fry the other night and then last night we used it to make omelets!  It was awesome!  EVERYTHING WAS ALREADY CUT UP!!  I'm serious, I love the salad box!

I keep forgetting to take pictures of the food I'm making!!  Grrr...Wanna make this one again soon since it was so yummy and EASY-PEASY, so I'll try and remember to take a picture then.  I found the original recipe here, but made a few modifications.

Spinach Salad

serves 4-6 (with LOTS of extra dressing)

Ingredients

Dressing:
1/2 cup balsamic vinegar
3/4 cup olive oil
sugar to taste
sea salt to taste
Optional: fresh ground pepper to taste (I left this off cause I don't really like pepper)

Salad:
6 cups fresh baby spinach (I just used one bag)

 - NOTE: I didn't actually measure any of the following...just sprinkled and tossed till it looked right, but if you like measurements...

1/2 cup chopped nuts (the original recipe called for walnuts...I had pecons and LOVED the substitute...don't think I'll ever use the walnuts)
1/4 cup crumbled feta
1/4 cup dried cranberries (the original recipe said you could use any dried fruit but the cranberries were delish, so I'll probably just stick with them)

Instructions

Put dressing ingredients in a bottle and shake well.  The cheaper your balsamic, the more sugar you'll need.  I used about 2 teaspoons and it tasted lovely, so just taste and add as needed. 
Toss spinach with nuts, feta and fruit. Give dressing another shake and drizzle over individual servings.  There was LOTS of dressing left over, but it can sit out on the counter (or in the fridge) for use on other salads.  I may never buy another balsamic vinegrette again because this one was so yummy and easy!

Chicken, Mango, Avo Salad with Lime

 

I saw this recipe on Pinterest and decided it was the winner for dinner one night last week.  However, we had an experience just a couple nights before with an orange juice dressing that overpowered the salad so I decided to not do the dressing.  And I added chicken ... If you want the orange dressing (that looks amazing) then go check out the original recipe.  If you want to try it my way, here's what I did.

1 bag of rocket (arugula) 
fresh coriander, a handful (?) or to taste ...
1 ripe mango
1 ripe avocado
1/2 a red onion
1 lime
1 red chilli
1 chicken breast
white wine vinegar
olive oil
salt and pepper

This was super easy.  Have your husband grill the chicken with a bit of salt and pepper, while you prepare the salad.  :) If that isn't an option, then just grill it yourself or throw it in the frying pan with a bit of olive oil and some white wine towards the end.

Thinly slice red onion and red chilli (I removed the seeds and membrane) Put in a small bowl, squeeze the lime into the bowl, add a pinch of salt.  Stir it up and set it aside.  

In a large salad bowl, add rocket (a few big handfuls, depending on how many you are serving) and fresh coriander that you have washed and roughly chopped.  Chop avocado and mango.  Add to rocket.  Pour red onion mixture on top and toss salad gently. 

Chop and add chicken. 

Drizzle lightly with a good olive oil and a nice white wine vinegar, sprinkle gently with a nice rock salt and cracked pepper.