Avocado and smoked chicken salad

This recipe, perfect for a hot Queensland summer lunch, is delicious and full of goodness!

For 4 people, you will need :

2 avocado (Shepherd preferably, or Hass)
1 firm lebanese cucumber
3 vine ripped tomatoes, Kumato tomatoes are perfect
Some coriander leaves
1 eshallot, or spring onion
150g baby spinach, or mizuna
2 smoked chicken breasts
1 lime
Some Extra Virgin Olive Oil ( Devine by Jingili is excellent for salads, and it’s Australian)

Wash in cold water all the vegetables.

Cut the cucumber lenghtwise. Using a teaspoon, remove the seeds, then cut in 0.5 cm slices. Put into a mixing bowl.
Slice thinly the eshallot and coriander leaves, add to the cucumber.
Half the tomatoes, cut off the stem, and then cut each half in 6. Put into mixing bowl.
Cut the avocados in half, remove the seed. Using a spoon, scoop the flesh off the skin. Cut in cubes, same size as the tomatoes.
Take the skin off the breasts, cut in cubes.
Add the green leaves.
Add sea salt and peper to taste, then squeeze the lime juice over the salad and drizzle with the olive oil.
Toss well, rectify seasoning if needed. Enjoy!