1 tbsp olive oil
3 oz (75 g) cashew nuts
1 small pineapple, peeled, cored and chopped
1 cooked chicken, skinned, meat removed from the bone
6 oz (175 g) sprouted chickpeas
6 oz (175 g) sprouted mung beans
1 large avocado, peeled, stoned and thinly sliced
3 oz (75 g) cashew nuts
1 small pineapple, peeled, cored and chopped
1 cooked chicken, skinned, meat removed from the bone
6 oz (175 g) sprouted chickpeas
6 oz (175 g) sprouted mung beans
1 large avocado, peeled, stoned and thinly sliced
Dressing:
3 tbsps lemon juice
3 fl oz (90 ml) olive oil
pinch of dry mustard
1 tsp liquid honey
3 tbsps natural yogurt
3 fl oz (90 ml) olive oil
pinch of dry mustard
1 tsp liquid honey
3 tbsps natural yogurt
method
1. Heat oil in a pan, add nuts and cook, stirring until browned. Drain on kitchen paper and place in a large bowl.
2. Add pineapple, reserving the juice, and remaining salad ingredients.
3. Place the lemon juice, oil, mustard, honey and pineapple juice in a small screw topped jar. Shake until blended.
4. Blend in yogurt and pour over the salad. Toss gently.
Serve immediately.
2. Add pineapple, reserving the juice, and remaining salad ingredients.
3. Place the lemon juice, oil, mustard, honey and pineapple juice in a small screw topped jar. Shake until blended.
4. Blend in yogurt and pour over the salad. Toss gently.
Serve immediately.
serving amount
serves 6
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more information
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