Chicken, Cauliflower and Avocado Salad

Ingredients

• 1 head cauliflower (about 750 g)
• Salt
• 2 chicken breast fillets (about 140 g each)
• Salt
• Pepper (freshly ground)
• 1 Garlic clove
• coarse Sea salt
• 2 Avocados
• 1 Lime (juice)
• 2 tbsp sherry vinegar
• 4 tbsp olive oil
• 2 tbsp freshly chopped herbs (dill and coriander)
• sugar
• 60 g whole almond kernels (unshelled)
• dill sprigs (for garnish)

Instructions

1. 1.

   Wash, trim and cut the cauliflower into small florets. Set up a pot with salted water and a steamer basket. Steam the cauliflower 8-10 minutes until al dente.

2. 2.

   Wash the chicken breasts, pat dry, season with salt and pepper. In a hot pan with oil, brown the chicken for 6-7 minutes while turning. Peel the garlic and grate it on a wooden board with coarse sea salt. Halve the avocados, remove the pits, scoop out the flesh with a spoon and roughly cube. Drizzle immediately with 2 tbsp lime juice. Combine remaining lime juice with vinegar, oil, herbs, garlic, a pinch of sugar, salt and pepper to make a vinaigrette; taste and adjust.

3. 3.

   Slice or cut the chicken into strips or pieces. Toss together with cauliflower, avocado, almonds and the vinaigrette. Serve on plates or small bowls, garnished with dill sprigs.