Photography: Dean Wilmot

By Suzanne Gibbs

Serving size: Serves 4
Cuisine type: Modern Australian
Cooking time: Less than 15 minutes
Special options: Diabetic, Egg free, Kid friendly, Low Carb, Low cholesterol, Low fat, Low GI
Course: Entree, Lunch, Side dish
Favourite flavours: Chicken, Easy recipes, Salad

Pawpaw, avocado and chicken salad

INGREDIENTS

½ pawpaw, peeled, seeded, sliced
1 avocado, cubed
juice of 1 lime
1 baby cos lettuce, leaves separated, washed
1 cup coriander leaves
½ barbecue chicken, flesh shredded
2 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon honey
2.5cm piece ginger, peeled, finely grated

METHOD

1. Place pawpaw and avocado on a plate and drizzle with lime juice. Toss together lettuce, coriander and chicken. Arrange on a serving platter and top with pawpaw and avocado.

2. Whisk together oil, lemon juice, honey and ginger. Season to taste and drizzle over salad just before serving.