Here’s a little low-carb recipe that my family loved. I hope you like it too!
Ingredients for 4
- 2 eggs
- zest from a lemon
- salt, pepper
- 1 bay leaf
- some peppercorns
- 2 chicken breast fillets
- 6 slices of bacon
- 3 tomatoes
- 2 avocados
- 5 tbsp of olive oil
- 1.5 tbsp red wine vinegar
- 2 tsp honey
- 1 large or 2 small heads of lettuce of your choice
- 10 basil leaves
Boil the eggs hard (this is my favorite method for hard-boiled eggs).
Put the lemon zest, 1/2 tsp salt, the bay leaf and the pepper seeds in a saucepan with the water and bring to a boil. Put the two chicken fillets in, close the lid and cook the chicken over medium heat for 15 minutes.
Take out the chicken, let it cool slowly, and then dice it. Grill the bacon and cut into strips.
Cut the eggs into quarters, the tomatoes into pieces and the avocados into strips. Wash and cut the lettuce. Mix oil, vinegar, salt, pepper and honey for the dressing. Arrange everything on a large platter or in a salad bowl and serve sprinkled with chopped basil leaves.
Tip: Perfect for a picnic or for the office or the school. Simply put the vinaigrette into the bottom of the jar or in a separate bottle. If you take the salad with you, you only need to add a few drops of lemon to the avocado so that it does not turn brown.
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