It's fresh, sweet, savoury, crunchy, creamy and DELICIOUS. Cucumber is my favourite veg to spiralize. I always use the ribbon blade, it makes beautiful thin wispy noodles. This recipe is a great way of using up leftover roast chicken.
You may have seen my Avocado Sauce in my other recipes, like my BLT Naan Pizzas or my Halloumi & Mango Salad. It is such a delicious and healthy dressing alternative.
Recipe:
(Serves 2)
180g strawberries, hulled and halved
100g cooked chicken, shredded
1 cucumber
40 feta, crumbled
Pinch of cress
1 handful walnut pieces, bashed in a pestle & mortar
Freshley ground black pepper
For the sauce -
1/2 an avocado
1 tbsp lemon juice
1 1/2 tbsp vegetable oil
2 tbsp Greek Yoghurt
Pinch of salt & pepper
To make the avocado sauce, whizz the avocado, lemon juice, yoghurt and seasoning in a food processor until smooth then slowly add the oil (with the motor running).
Cut the ends off the cucumber and cut in half width ways. Spiralize with the ribbon blade into thin flat noodles. Lay the noodles out and dab with kitchen towel to soak up some of the excess moisture.
Place in a big serving bowl or platter, add the strawberries, walnut, feta and chicken and toss to combine.
Season with the black pepper and serve with the cress and avocado sauce.
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