Versatile salad dressing
45 ml (3 tbsp) olive and avocado oil
30 ml (2 tbsp) balsamic or red wine vinegar
15 ml (1 tbsp) lemon juice
10 ml (2 tsp) each chopped fresh parsley and thyme
5 ml (1 tsp) mild mustard
1,2 ml (¼ tsp) salt
black pepper to taste

2-3 JAZZ™ apples with the skin, seeded and cut into sticks
1 avocado, cut into slices
large handful fresh coriander leaves
2-3 celery stalks, thinly sliced
1 x 410 g tin chickpeas, drained
60 ml (¼ cup) sunflower seeds, roasted
3-4 extra large eggs, soft-boiled and peeled


  1. Salad dressing: Mix all the ingredients together in a clean glass jar and season with black pepper. Refrigerate any remaining salad dressing for up to 2 weeks.
  2. Salad: Arrange the salad ingredients in layers on individual plates, in lunch boxes or glass jars. Place the whole, peeled egg on top and serve with the homemade salad dressing. (Just before eating, break open the soft-boiled egg over the salad.)

Serves 4.

This recipe was adapted from the Cooking from the heart recipe book series, developed by Pharma Dynamics.

Jazz Apple and Egg Salad