Quick and Easy Weeknight Salad

Today I'm sharing a recipe that I regularly make for dinner, and which is also great to make double portions of, to assemble again the next day. This is adapted from Cook Fast, Run Fast, Eat Slow, which I would recommend generally, as it has some good recipes.

The elements in this version, that would make one portion, were: 

• Half of an avocado 
• A handful of spinach 
• Half a chopped red pepper - chop to about 1cm square pieces 
• One carrot and a sixth of a quarter of a red cabbage (depending on size) - blend on 'chop' setting in a food processor 
• On chicken breast or similar size of tofu. Fry this in a griddle pan with a little bit of olive oil
• Half a tin of black beans - fry these in the pan with the chicken or tofu, with some paprika seasoning

The chopped red pepper and the cabbage/carrot combo can be made ahead then put in airtight container for the second time you want to eat this. The chicken or tofu and beans can also be cooked ahead and then reheated, or eaten cold. 

For the dressing, combine a couple of scoops of a plain yoghurt (either dairy or dairy-free, depending on preference), a teaspoon of apple cider vinegar, and a squirt of lemon juice (about at teaspoon). Mix that together, then pour over the top! This also keeps for a day or two in the fridge to speed up the leftover assembling if you have this two days running, as I often seem to, as it's so quick and easy to scale up!