Steps
- Peel, pit, and chop 2 large avocados. Blend half with 200g of Greek yogurt, 15g of chopped chives, 15g of chopped dill, and 15g of chopped parsley.
- Add 3 roughly chopped scallions, 4 tablespoons of rice vinegar, 3 tablespoons of extra-virgin olive oil, 1 large crushed garlic clove, and 1 tablespoon of lemon juice. Blend until smooth.
- Season with salt and pepper, adding more lemon juice to taste and a little cold water until pourable. Toss 4 sliced cooked chicken breasts with a little dressing.
- Toss 2 finely sliced celery stalks, the separated leaves of 1 head of butter lettuce, and 200g of thinly sliced radishes. Add 1 cored thinly sliced green apple and 1 finely sliced cucumber.
- Arrange the vegetables on a platter with the remaining avocado and chicken. Spoon over dressing to taste and finish with finely grated lemon zest and black pepper.