Avocado salads are quick and easy to make and will keep you full for longer. This vegan salad is made with cannellini beans, tomatoes and fresh herbs. Great for lunch or a light supper.
Season with salt and pepper before adding 1 teaspoon of cream to the avocado half. Crack an egg into the half. Top with a quarter of the tomato, cheese and spring onion and a pinch of chilli flakes.
In a blender or small food processor, combine avocado, greek yogurt, 2 tbsp lemon juice, parsley, and chives. Blend until smooth, adding 1 to 2 tbsp cold water if too thick.
or hard-cooked egg. Top off your salad with a small amount of avocado or chopped nuts to add some healthy fat. (Keep in mind that you need to control portions of healthful but high-calorie items ...