Random ingredients laying around in the fridge was the inspiration behind this salad.
I have been loving using blitzed cauliflower in place of a carbohydrate (rice or burghul).Some leftover cornflakes chicken, perfectly ripe avocado, herbs, a touch of onion, and a very basic dressing complete the salad.
Surprisingly, this fast became one of my favorite salads; perfect for preparing ahead and left sitting in the fridge until needed.
1/2 small head cauliflower
1 cornflakes chicken breast (cooked)
1 ripe avocado
2 spring onion (or 1/2 onion)
1/2 cup chopped coriander
1 lemon, juice
3-4 Tbsp olive oil
3/4 tsp salt
1/4 tsp pepper
Blitz the clean cauliflower florettes in a food processor until resembles couscous (do not over-process).
Dump the cauliflower in a bowl.
Cut the cooked cornflakes chicken into a medium dice. Add to the bowl.
Slice the spring onion finely; dice the avocado; add with the chopped coriander to the bowl.
Sprinkle with the lemon juice, salt, pepper, and drizzle with olive oil.
Toss and serve.
Keeps well for up to two days refrigerated.