Smoked chicken and blueberry salad

Avocado salad with salmon

• 300 GRAM SMOKED CHICKEN FILLET, sliced
• 250 GRAM MIXED LETTUCE
• 1 TOMATO, sliced
• 75 GRAM BLUE CHEESE, cubed
• 75 GRAM BLUEBERRIES
• 3 TBSP OLIVE OIL
• 2 TBSP RASPBERRY VINEGAR
• 1/2 TBSP MUSTARD

• 1 AVOCADO, cleaned and sliced
• 400 GRAM SALMON, in cubes
• 250 GRAM MIXED LETTUCE
• 10 HEADS OF ASPARAGUS, cooked
• HANDFUL PINE NUTS
• 2 TBSP MAYONNAISE
• 2 TBSP OLIVE OIL
• 2 TBSP WHITE WINE
• 1 TSP HORSERADISH, grated

Arrange the lettuce in a salad bowl, followed by the tomatoes, chicken slices and blue cheese. Beat, for the dressing, the vinegar together with the oil and the mustard and pepper and salt to taste. Pour the dressing over the salad and sprinkle with blueberries.

Stir fry the salmon for 10 minutes and allow it to cool down until lukewarm. Mix for the dressing the mayonnaise with the olive oil, the white wine, the horse radish and pepper and salt to taste. Arrange the lettuce in a salad bowl, followed by the asparagus, the salmon and the avocado. Pour the dressing on top and sprinkle with pine nuts.