02 Jun, 2024
Chicken, artichoke and pesto salad
Nothing screams spring-summer like a crunchy salad with sweet gem lettuce and seasonal ingredients, finished with a fresh, vibrant pesto. This salad is a firm favourite here at Detox Kitchen - it’s so simple and so fresh. You can easily change up the ingredients and protein too, keeping a base of lettuce and pesto.
RecipesServes 1 as a main
Ingredients:
- 1 gem lettuce, torn apart into big leaves
- 80g broad beans, cooked
- 50g peas
- 3-5 artichoke hearts, drained and chopped into quarters
- 4 radishes, chopped horizontally into rounds
- 1 wild salmon fillet, roasted at 180 for 20-25 mins and cooled
For the pesto:
- 1 large handful of kale
- 1 handful basil
- 50g cashew nuts
- 25g sunflower or pumpkin seeds
- 2 tbsp olive oil
- Good pinch
- Salt
Zest and juice of 1/2 lemon
Method:
- Make your pesto dressing by blitzing all ingredients together until smooth.
- Plate up your salad starting with the gem lettuce, followed by the artichokes, broad beans and peas, radishes, then the salmon (or protein of choice) and finished with a generous dollop of pesto. You can also sprinkle some lemon zest and pumpkins seeds over the top to finish. We recommend a squeeze of fresh lemon too! Enjoy.
For when you don't want to cook, enjoy our fresh, summery, ready-to eat meals just like this one on our meal plans. This salad is available as part of our core Fridge Fill range - available every day! Check out the options here or take our quiz to find a plan that works for you.
