Recipe posted on: 3 August 2010

Diabetes Friendly Recipe
Healthy recipe for people with diabetes. Low GI Recipe
Healthy recipe with a low glycemic index. Low fat Recipe
Healthy and delicious low fat recipe. Low carbohydrate Recipe
Healthy and flavoursome recipe low in carbohydrates. Dairy Free Recipe
Dairy free recipe for people with lactose intolerance. Gluten free Recipe
Gluten free recipe for people with gluten intolerance. Vegan Recipe
Healthy and tasty vegan recipe that contains no animal products. Heart Healthy Recipe
Heart healthy recipe to nourish your heart. Vegetarian Recipe
Healthy vegetarian recipe (the recipe may contain dairy or eggs only).

This recipe is fresh, light and very easy to prepare and is very high in dietary fibre, relatively low in fat and is full of antioxidants, vitamins and minerals. You can substitute prawns instead of the chicken if desired.

Ingredients

• 12 potatoes
• 500g green beans
• 1 small avocado, seeded, peeled and cut into 2cm pieces
• 1 small mango, peeled and cut into 2cm pieces
• 1/2 poached chicken
• 1 bunch rocket, shredded
• 1 bunch baby spinach leaves
• 2 Tbsp coriander leaves
• 1 Tspn extra virgin olive oil
• 1 Tspn lemon juice

Method

1. Cook potatoes uncovered, in simmering hot water until they are tender.
2. Drain the potatoes, let them cool and then cut into small pieces (about 2cm).
3. Cook the peas in simmering hot water until they are tender (about 3 minutes).
4. Drain the peas, set them aside and let them cool.
5. Combine potatoes and beans.
6. Div id the potatoes and beans among the 4 plates.
7. Top with the avocado and mango.
8. Toss the rocket, baby spinach, coriander with the olive oil and lemon and season to taste with salt.
9. Add the salad to each plate in equal portions.
10. Remove the skin from the chicken and shred it into small pieces.
11. Place the chicken into the centre of the salad.

This is a light, tasty recipe, perfect for a summer lunch.