This quick, easy and healthy salad is a great way to make good use of christmas leftovers


500g savoy cabbage sliced

1 avocados stone removed, diced

300 grams left-over roast turkey or chicken shredded or chopped

3 tablespoons extra virgin olive oil

3 tablespoons lemon juice or white wine vinegar

parsley, coriander and mint torn (or mixed herbs of choice)

2 tablespoons pine nuts toasted

2 small radish, thinly sliced

sea salt and freshly cracked black pepper


In a large bowl mash the avocado to a creamy and slightly chunky texture in a bowl, add the cabbage, roast turkey/chicken, olive oil and lemon juice/white wine vinegar and give it a good toss through so the avocado dresses the salad evenly. Season with salt and freshly cracked pepper. Arrange the salad onto a platter and sprinkle with fresh mixed herbs, radish and pine nuts. Enjoy!