CHICKEN CURRY AND AVOCADO SALAD

INGREDIENS:

- 2 avocados, halved
- 200 gm. ( 8 oz ) chicken breast, cooked and shredded
- 1/4 cup pineapples, cut into chunks
- 2 green onion, chopped
- 3 tbs. mayonnaise
- 1 tbs. fresh cream
- 1 tbs. curry powder
- 1/4 tsp. white pepper
- 1/2 tsp. salt
- Chopped parsley, for decoration
- Slices of pineapple, halved, for decoration

PREPARATION:

1. Combine the shredded chicken, mayonnaise, fresh cream, pineapples, green onions, curry powder, salt and white pepper.
2. Spoon 1 heaped tbs. of above mixture into each avocado half.
3. Decorate with half a slice of pineapple and chopped parsley.



CUCUMBER SALAD WITH DILL

INGREDIENTS:

- 4 cucumbers
- 1 clove garlic
- 1 cup plain yogurt
- 1 tsp. lemon juice
- 3 tbs. olive oil
- 2 tbs. fresh dill, chopped
- 1/4 tsp. white pepper
- Salt, to taste
- 1 bunch of rockets


PREPARATION:

1. Peel and thinly slice the cucumbers. Place the slices on a flat plate and season with some salt. Keep for an hour and drain.
2. Press the garlic or mash in a small bowl. Blend the yogurt, lemon juice, dill, salt ( if needed) and white pepper. Add the oil and stir vigorously until thoroughly blended.
3. Mix the yogurt dressing with the cucumbers.
4. Arrange the rocket leaves in a serving platter. Spoon the cucumber-yogurt salad in the middle of the rocket leaves and decorate with more dill.
5. Refrigerate covered for about 1 hour to allow the flavors to blend and serve.