500 grams savoy cabbage, shredded.
1 avocado, stone removed, diced.
300 grams left-over roast chicken, shredded or chopped.
3 tablespoons extra virgin olive oil, (optional).
3 table spoons of lemon juice.
Small handful mixed herbs, torn (tarragon, parsley and chervil.
Sea salt and freshly cracked pepper.
2 tablespoons pine nuts, toasted.
1. Mash the avocado slightly to a creamy and slightly chunky texture in a bowl, then add the cabbage, roast chicken, roast chicken, olive oil (if using) and lemon juice and give it a good toss through so the avocado dresses the salad evenly.
2. Season with salt and freshly cracked pepper. Arrange the salad onto a platter and sprinkle with fresh mixed herbs and pine nuts.