This is a great use of leftovers. I had half an avo leftover from breakfast, and roast lamb from dinner last night. Since everything is pretty much ready, it’s just a matter of combining it all and turning it into a scrumptious meal.
What a beauty! Refreshing, tantalizing and just plain deliciousness on a plate.
What you need
1/2 cup of roast lamb pieces/strips (I had some leftover from last night. I just roasted a leg of lamb with salt, pepper and rosemary.)
For the salad:
1/2 cup cucumber, grated (long)
1 spring onion, chopped
1/2 green chilli, chopped finely
2 pecan nuts, chopped
For the avo mayo:
1/2 an avo, mashed (mine was pretty small)
2 tblspns paleo mayo
2-3 tspns lemon juice
Pinch of pepper
What you need to do
1. Mix the avo mayo ingredients together until smooth. Add more lemon juice if it’s too thick. It should be able to drizzle over the salad as a dressing.
2. Mix roast lamb pieces/strips into the salad ingredients. Drizzle the avo-mayo over, you can also drizzle some olive oil over the top if you want. Slice some tomato and serve on the side.
That’s pretty much it! Enjoy!