I love to eat salads for lunch, and I made a promise to myself to do this more often. Actually salads don’t even need a recipe because you can use whatever you like. But I wanted to share this one with you anyway ’cause it’s so simple and tasted verrrry good! I used vegetarian ‘chicken’ because I really like the taste of it and I don’t eat meat that often any more. This salad makes a perfect lunch but is also a good meal if you don’t have a lot of time but still want to eat something healthy!
Serves 2 lunches / 10 min preparation / 5 min of baking / in total 15 min
What you need
1 egg
175 g (vegetarian) chicken pieces
2 handfuls of spinach
1 avocado
2 tbsp olives
2 handfuls of sprouts (I used radish, leek and green radish)
For the dressing
1 tsp honey
1 tsp mustard
2 tbsp balsamic vinegar
How it works:
- Boil the egg for about 7/8 minutes;
- Bake the vegetarian chicken pieces for about 4 minutes until crunchy and brown;
- In the mean time dice the avocado and cut the olives into small pieces;
- Mix the spinach together with the sprouts, avocado and olives;
- Add the chicken pieces and the egg when they are ready;
- Combine the ingredients for the dressing and sprinkle on top of the salad;
- Mix one more time and enjoy!
