🥘 Ingredients
- shredded green cabbage from 2.5-3 cup
- Best
- Best-quality red wine
- Sea
- Little Gem lettuce or romaine lettuce 4-5 oz
- Crunchy Topper 3-5 tbsp
- small or medium ripe avocado 0.67
📝
Storage: This salad is best fresh; make only as much as you can eat. Nutrition boost: For more veggie variety, top the salad with halved cherry tomatoes, diced red/orange/yellow bell pepper, shaved fennel, or shaved celery. For a little sweetness, fold in a thinly sliced crisp tart-sweet apple.
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1Gather: shredded green cabbage from , Best -quality extra virgin olive oil, Best-quality red wine , Sea salt or kosher salt and freshly cracked black pepper, Little Gem lettuce or romaine lettuce , Crunchy Topper , small or medium ripe avocado .
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2Add the cabbage to a large bowl. Drizzle with a little bit of olive oil and vinegar plus a pinch of salt. Massage with your hands for 30-60 seconds to soften.
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3Chop the lettuce (I like to finely chop it). Add the lettuce to the cabbage. Drizzle with a bit more olive oil and vinegar (about a 2:1 ratio), and season with a pinch or two of salt and pepper, keeping in mind the Crunchy Topper will also add salt. Toss to coat with your hands or tongs until well-dressed to your liking.
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4Fold in 3 tbsp Crunchy Topper and avocado into the salad until the avocado coats the veggies. Season to taste with salt and pepper, more olive oil or vinegar, or more Crunchy Topper as desired.