Nutrition
Chicken avocado salad
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Chicken avocado salad is a fresh, nutritious meal that combines tender grilled chicken with creamy avocado and crisp vegetables.
It’s rich in protein, healthy fats, vitamins, and fiber, making it an excellent choice for lunch or a light dinner. The simple lemon dressing enhances the natural flavors without overpowering them.
Ingredients
- 2 boneless, skinless chicken breasts
- 2 ripe avocados, diced
- 4 cups mixed salad greens (lettuce or spinach)
- 1 cup cherry tomatoes,
- 1 cucumber, sliced
- ½ small red onion, thinly sliced
- ¼ cup fresh parsley, chopped (optional)
- 2 tablespoons olive oil
- 1 tablespoon lemon or lime juice
- Salt and black pepper, to taste
Preparation
-Season the chicken breasts with salt and black pepper, then grill or pan-fry over medium heat for 6–8 minutes per side, or until fully cooked.
-Allow the chicken to rest for a few minutes before slicing.
-In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber, red onion, and chopped herbs.
-Gently add the diced avocado to the salad to avoid mashing it.
-In a small bowl, whisk together the olive oil, lemon or lime juice (if using), salt, and black pepper to make the dressing.
-Add the sliced chicken to the salad, drizzle with the dressing, and toss gently until everything is evenly coated.
-Serve immediately as a healthy main course, or pair it with crusty bread or whole-grain crackers for a more filling meal.
Ingredients
-2 pounds of goat meat
-3 large tomatoes
-3 large onions
-1 large carrot
-Salt to taste
– ¼ garlic
-4 fresh garden eggs
-Pepper
-2 fresh onions
-4 tablespoonfuls of tomatoe paste
Preparation
– Wash goat meat in clean water and set aside
-Blend ginger, garlic, onion and tomatoes
-In a pot containing the meat, pour the blended mixture and allow it to cook for sometime
-Add the tin tomato paste, salt, with more water, cover and cook for about 10 minutes
-Place carrot, garden eggs, pepper into a clean pot and pour 1 cup of water into the pot and bring to boil
-Blend cooked carrot, garden eggs, pepper and pour it into the meat and add more water
-Allow to boil for about 5 minutes
Ingredients
-4 tablespoons Cowbell milk powder
-2 cups of fresh milk
-1 cup of condensed milk (sweetened)
-2 tablespoons of vanilla custard powder
-1 teaspoon of vanilla essence
-Optional: Sugar (only if you want extra sweetness, since condensed milk is already sweet)
Preparation
-Mix the custard base in a small bowl to dissolve the custard powder in ½ cup of cold milk to make a smooth paste
-Cook the custard, heat the remaining milk in a saucepan
-Stir in the Cowbell milk powder until fully dissolved
-Add the custard paste and cook on low heat, stirring continuously until it thickens slightly
-Remove from heat and stir in the condensed milk
-Add vanilla essence for flavour
-Taste and adjust sweetness if needed
-Let the custard mixture cool to room temperature
-Cover and refrigerate for at least 3–4 hours (overnight is best).
-Pour into a container, and freeze
-Scoop into bowls or cones and enjoy your homemade custard ice cream.
