Bart's Recipes
Cut the ripe avocado in half, remove the pit and scoop the flesh out of the skin. Then cut the avocado into even cubes. Squeeze the lemon half and mix the juice in a small bowl with half of the olive oil until a smooth dressing forms.
Rub the organic chicken fillet all over with the pinch of turmeric. Heat the remaining olive oil in a skillet over medium-high heat and fry the chicken until golden brown on both sides and cooked through. Remove the chicken fillet from the pan, let the meat rest briefly and then slice it into thin slices.
Take a large bowl and distribute the mixed salad greens over it. Neatly lay the avocado cubes and warm slices of cooked chicken on top of the bed of greens.
Pour the fresh lemon dressing evenly over everything. Finish the salad by sprinkling a pinch of Celtic sea salt over it and serve immediately.
