Description
A vibrant and refreshing Red Cabbage and Avocado Salad featuring finely sliced purple cabbage, creamy diced avocado, and a zesty citrus-herb dressing. This salad is perfect as a light side dish or a healthy snack, bursting with fresh flavors and nutrients.
Ingredients
Scale
Salad
- 1 medium head of purple cabbage
- 1 avocado (diced)
Dressing
- 3 Tbsp chopped dill (fresh or frozen)
- 3-4 Tbsp fresh parsley (chopped)
- 3 Tbsp extra virgin olive oil or flax seed oil
- 1/2 cup fresh squeezed (or good quality store-bought) orange juice
- Juice of 1 medium lemon (about 2 Tbsp)
- 3/4 tsp salt (or to taste)
- 1/4 tsp freshly ground pepper (or to taste)
Instructions
- Slice the cabbage: Finely slice the purple cabbage using a mandolin slicer for thin, even shreds, or carefully slice by hand with a sharp chef’s knife. Transfer the sliced cabbage into a large salad bowl.
- Prepare the avocado: Cut the avocado in half, remove the pit and peel, then dice the flesh into small cubes. Add the diced avocado over the sliced cabbage in the bowl.
- Make the dressing: In a separate bowl, combine chopped dill, chopped fresh parsley, extra virgin olive oil or flax seed oil, fresh squeezed orange juice, lemon juice, salt, and freshly ground pepper. Stir well to emulsify and blend all flavors.
- Toss and serve: Just before serving, pour the dressing over the cabbage and avocado mixture and toss gently to evenly coat all ingredients. Serve immediately for the freshest taste.
Notes
- Use a sharp knife or mandolin for slicing cabbage thinly to ensure a crisp texture.
- The salad is best served fresh to preserve the avocado’s creamy texture and prevent browning.
- You can substitute fresh herbs with dried if necessary, but fresh herbs deliver brighter flavor.
- This salad can be paired with grilled chicken or fish for a complete meal.
- For a nuttier flavor, consider using flax seed oil over olive oil in the dressing.
