🥘 Ingredients
- thinly sliced green cabbage labeled “Cabbage Salad” from 5-6 cup
- Sea
- medium lemons ½
- medium golden or red beets ½
- butter lettuce or leaf lettuce ½ head
- medium ripe avocado or large ½
- best-quality extra virgin olive oil 1 ½ tsp
- roasted 0.33 cup
📝
If your nuts/seeds are raw, toast them first for the best flavor. Heat a dry frying pan over medium heat. After a minute or two, add the nuts/seeds and toast for 3 to 5 minutes, shaking the pan occasionally, until golden brown. Or, add to a rimmed sheet pan and toast in a 350ºF / 175ºC oven for 8 to 10 minutes. Storage: This salad is best fresh due to the avocado; only make as much as you can eat. Nutrition boost: Top the salad with chopped cucumber, shredded carrots, or shaved fennel. For a sweet twist, add thinly sliced apples or pears.
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1Gather: thinly sliced green cabbage labeled “Cabbage Salad” from , Sea salt or kosher salt and freshly cracked black pepper, medium lemons , medium golden or red beets , butter lettuce or leaf lettuce , medium ripe avocado or large , best-quality extra virgin olive oil , roasted .
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2In a large bowl, add the cabbage, a pinch of salt, and 1 tsp of lemon juice. Briefly massage with your hands to slightly soften.
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3Optional: Peel the beet. Use a mandoline to slice it very thinly, or use a sharp knife to finely dice the beet.
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4Add the chopped lettuce to the massaged cabbage. Squeeze the avocado out of the skin into the greens. Add the olive oil, 2 tsp of lemon juice, and a pinch or two of salt and pepper. Massage the mixture with your hands until the avocado coats the greens nicely. Add in the sliced/diced beets, if using.
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5Taste, adding more olive oil or lemon juice as needed to dress the salad. Scatter the chopped nuts on top. Season to taste with salt and pepper as desired.