Foodie Friday: This delicious combination is perfect when you’re low on time. Put this dish together within 15 minutes. Who can say no to that?


  • 500g savoy cabbage, shredded
  • 1 ripe avocado, stone removed, diced
  • 300g leftover roast chicken, shredded or chopped
  • 3 tbsp extra virgin olive oil (optional)
  • 3 tbsp lemon juice
  • Small handful mixed herbs, torn (tarragon, parsley and chervil)
  • Sea salt and freshly cracked pepper
  • 2 tbsp pine nuts, toasted


  1. Mash the avocado slightly to a creamy and slightly chunky texture in a bowl, then add the cabbage, roast chicken, olive oil (if using) and lemon juice and give it a good toss through so the avocado dresses the salad evenly. Season with salt and freshly cracked pepper.
  2. Arrange the salad onto a platter and sprinkle with fresh mixed herbs and pine nuts. Serve.