Mexican salad
A source of protein and healthy fats, this salad is rich in vitamins and minerals thanks to fresh vegetables and avocado, which helps improve digestion and maintain heart health. The vibrant flavor and texture make it perfect for a light lunch or dinner.
Rub the chicken fillet (350 g) with dried garlic (1 tsp), smoked paprika (1 tsp), salt, and pepper.
Bake at 200°C for 18–20 minutes until cooked through. Remove and let rest for 5 minutes.
Peel the avocado (1 piece). Add orange juice (1/2 piece), mint (5–7 leaves), and ricotta (150 g). Season with salt and pepper. Blend until creamy.
Chop the cucumber (150 g), red onion (100 g), and cherry tomatoes (150 g). Prepare the lettuce leaves (150 g).
Take corn (50 g) or substitute part with avocado to reduce carbohydrates. Optionally, take red beans (50 g).
For a more keto-friendly option, completely exclude corn and beans.
Cut the chicken into cubes. In a bowl, mix the salad, vegetables, corn, and beans. Add the chicken and sauce. Toss together. Optionally, add hot sauce.
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