Add a Little Spring to Your Palate

The arrival of spring often infuses us with a renewed sense of hope and energy, a desire to start things anew and improve our overall health. Why not make healthy eating choices that support this positive momentum?

Here is a fresh and healthy recipe that will brighten up your lunch or dinner table, boost your energy and support optimal health. Your body will thank you for it!

Spring Radish, Avocado and Chicken Salad

Serves 2

2 free range chicken breasts

1 tablespoon of apple cider vinegar

3 tablespoons of olive oil

Herbamare seasoning salt

Juice of 1/2 lemon

A good pinch of black pepper

1 red onion, cut in half and sliced wafer thin

1 avocado

6 radishes

A large handful of oak leaf lettuce leaves (or romaine lettuce)

For the dressing:

1 tablespoons of apple cider vinegar

3 tablespoons of extra virgin olive oil

1 small garlic clove, finely chopped

1 teaspoon of wholegrain mustard

Juice of 1/2 lemon

A good pinch of sea salt

 

If you have the time to marinate the chicken breasts overnight, by all means go ahead. Remove any fat or skin from the breasts and place in small resealable bag. Pour in 1 tablespoon of apple cider vinegar, 3 tablespoons of olive oil, the juice of half a lemon, herbamare seasoning, and a pinch of black pepper. Seal and give a good shake. In a jar, bowl, or whatever you want to make your dressing in, combine the dressing ingredients. Whisk or shake to combine and set aside.

Heat a large frying pan, until just before it begins smoking, and place the chicken on it. You shouldn’t need any extra oil as olive oil is used in the marinade. Cook for approximately 4–5 minutes either side then remove from the heat. Let it rest for a few minutes (if you can wait) and slice into thin strips. Place a good handful of lettuce leaves on each plate and scatter with the red onion.

Slice the avocado in half and remove the stone. Spoon out the green flesh, slice into thin strips and arrange on top of the salad. Give them a squeeze of lemon juice to prevent browning. Cut the radishes into quarters and place on the outside of the plate. Arrange the chicken strips on top of the avocado and using a spoon drizzle the dressing over the salad.

 

Recipe modified from donalskehan.com

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Author Pam Bartha

Clinically diagnosed with multiple sclerosis at the age of 28, Pam chose an alternative approach to recovery. Now decades later and still symptom free, she coaches others on how to treat the root cause of chronic disease, using a holistic approach. She can teach you how, too.

Pam is the author of Become a Wellness Champion and founder of Live Disease Free. She is a wellness expert, coach and speaker.

The Live Disease Free Academy has helped hundreds of Wellness Champions in over 15 countries take charge of their health and experience profound improvements in their life.